Servings: 4 main-course servings
Ingredients:
- 3 Tablespoons extra virgin olive oil
- 1 Medium onion, diced
- 1 Medium orange bell pepper, chopped
- 1 Medium red bell pepper, chopped
- 3 Cloves of garlic, minced
- 16 oz. organic cherry tomatoes, halved
- Sea salt, to taste
- Italian seasonings, to taste
- 1 16oz. Package uncooked organic spaghetti pasta
- 1/2 cup chopped Kalamata olives, pitted, diced
- 1/4 cup Parmesan cheese, grated
Directions:
In large cooking pot bring water to boil, add uncooked pasta and cook until tender. Drain pasta and transfer to large serving bowl, set aside.
In a large skillet on medium heat, add 2 tablespoons of extra virgin olive oil and the chopped onion; saute until golden brown, stirring frequently.
Add chopped bell peppers and garlic, saute for 5 minutes. Add sliced cherry tomatoes, sea salt, fresh grated pepper and Italian seasonings; saute for 1 minute, stirring occasionally. Remove from heat.
In a large serving bowl place tomato/pepper mixture on-top of cooked pasta. Add 1 tablespoon on extra virgin olive oil to mixture and a touch more of sea salt. Top with kalamata olives and Parmesan cheese.
Enjoy!
by Local Green Circle, December 2009