Santorini-Style Spaghetti With Lemon, Capers and Tomatoes | Oregonian Recipes

Ingredients

• 2 tablespoons olive oil
• 3 shallots, finely sliced
• Salt and freshly ground black pepper
• 3 garlic cloves, finely chopped
• 1-3/4 cups cherry or other small tomatoes, halved
• 14 ounces spaghetti
• Juice of 1 lemon
• 2 tablespoons capers in brine, drained, rinsed, and roughly chopped
• 1/2 cup medium white wine
• 1 tablespoon extra virgin olive oil
• Freshly chopped flat-leaf parsley, to garnish