Aug 192012

1 Lb Dry Orecchiette
4 oz each Pitted Kalamata Olives Pitted Black Olives roughly chopped
4 oz. Shaved Parmesan Cheese
3 oz. Capers
1 C Cherry Tomatoes Cut in 1/2
1/4 C Olive Oil
1/4 C Fresh Basil Leaves
1/4 C Dry White Wine
1 Red Onion roughly chopped
1 T Crushed Red Pepper Flakes
Salt and Pepper to taste

In large sauce pan, fry capers in 2 tablespoons of olive oil, drain and set aside. In large liberally salted water, boil pasta until ALMOST al dente. Drain (reserving 1 C of pasta water) and set aside. Add remaining olive oil to saute pan and caramelize onion on low heat. Add olives, tomatoes, pepper flakes and saute on medium heat for 3 minutes. Deglaze pan with red wine and allow to reduce by 1/3. Add pasta, basil leaves and add enough of the pasta water to make sauce desired consistency. Adjust seasonings. Garnish with Parmesan and capers. Can be served hot or room temp.

Leave a Reply