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Thin Spaghetti with Olives and Herbs

Ease of preparation:  

Prep Time: 10 minutes

Cook time: 7 minutes

Servings: 4-6

Regions: 

Wine pairing: Red

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Ingredients

5 (about 3 cups)plum tomatoes, chopped
1 cupchopped onion
1/3 cupfresh parsley, chopped
1/4 cuppitted Kalamata olives, chopped
2 tablespoonsfresh basil, chopped
1 tablespooncapers, drained
1 clovegarlic, minced
1 teaspoonsalt
1/2 teaspoonfresh oregano, chopped
1/8 teaspoonfreshly ground black pepper
1/2 teaspooncrushed red pepper flakes (optional)
2 tablespoonsred wine vinegar
1/2 cupextra virgin olive oil
1 box (16ounces)BARILLA Thin Spaghetti


BRING a large pot of water to a boil.
COMBINE tomatoes, onion, parsley, olives, basil, capers, garlic, and seasonings.
DRIZZLE vinegar over tomato mixture. Pour oil over mixture and mix well; set aside.
COOK Spaghetti according to package directions; drain and return to pot.
ADD tomato mixture to hot Spaghetti; toss. Transfer to serving platter



Sprinkle with freshly grated Parmesan cheese


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