Ingredients

3/4 lb whole wheat spaghetti

1 tablespoon olive oil

4-5 golden peppers, peeled and cut lengthwise into 1/4 inch strips

1 red onion thinly sliced

2 garlic cloves, pressed

1/2 cup white wine

1/4 cup black olives

2-3 tablespoons capers, rinsed

2/3 cup chopped parsley

2 cups sun gold or other bite sized tomatoes

mushrooms sliced and sauteed might be a nice touch

parmesan cheese helps tone down the sweetness of this dish

Preparation

  1. Bring pot to boil - make spaghetti
  2. Heat oil in a wide pan such as a dutch oven. Add the peppers and red onion and cook over high heat, tossing them around in pan to sear them. After 4-5 minutes, add the garlic, pour in wine and deglaze the pan, scraping up the pan juices. Lower heat to medium and add olives, capers, half the parsley and a scoop of water from the pasta pot. Season with salt and plenty of pepper. Add the little tomatoes, simmer for a few minutes (may want to smush the tomatoes)
  1. When spaghetti is done, drain, spoon the sauce over the pasta and garnish with parsley.