Veggie-Style Spaghetti
Veggie-Style Spaghetti What’s on top of your spaghetti? It will be this onion, olive, caper and wine medley that’s downright divine.
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Cooking tools:
- Dutch oven
- Pot
- Colander
- Wooden spoon
- Chef's knife
- Cutting board
- Peeler
- Measuring cup
- Measuring spoon
- Stove
Ingredients
- 12 ounce(s) whole wheat spaghetti
- 3 tablespoon(s) extra virgin olive oil, divided
- 5 yellow peppers, peeled and cut into strips
- 1 large red onion, sliced thin
- 2 garlic cloves, minced
- 4 floz dry white wine
- 1/2 cup(s) kalamata olives
- 3 tablespoon(s) capers, rinsed
- 10 3/5 tablespoon(s) flat leaf parsley, divided
- 1/4 teaspoon(s) salt
- 1/4 teaspoon(s) black pepper
- 2 cup(s) cherry tomatoes (left whole)
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