Produce: garlic, button mushrooms, yellow onions, cherry tomatoes, basil, parsley
Dairy: Parmesan cheese
Spices: salt, red pepper flakes
Other: pasta. extra-virgin olive oil, Kalamata black olives, green olives, capers
Cooking Method: stovetop
Chef's Notes:
According to Paolo Lafata, senior executive chef of culinary development for Olive Garden and native to Southern Italy, "Spaghetti delle Rocca is a classic dish bursting with flavor and includes many fresh ingredients found in a traditional Italian kitchen." This light dish originates in Southern Italy, but variations are enjoyed throughout the country. Olive Garden's Spaghetti delle Rocca features a savory tomato sauce joined with fresh vine-ripened cherry tomatoes, olives, mushrooms, onions, basil and garlic, tossed with spaghetti.
Wine Pairing Recommendation: Rocca delle Macie Sangiovese
Ingredients:
1 fl oz extra-virgin olive oil
1 tbsp minced fresh garlic
2 oz washed and dried quartered button mushrooms
2 oz 1/4 inch diced yellow onions
2 lbs cherry tomatoes (cut in half)
1/2 cup pitted Kalamata black olives
1/2 cup pitted green olives
2 tsp capers, rinsed
1/4 cup chopped fresh basil
1 tbsp minced fresh parsley
1/2 tsp salt
1/4 tsp crushed red pepper flakes
1 lb dry pasta (follow box directions for cooking pasta)
Grated parmesan cheese to taste
Procedure:
Place oil in sauce pot. Add garlic, onions and mushrooms. Cook for one minute; do not brown.
Add cherry tomatoes, Kalamata olives, green olives, capers, fresh basil, fresh parsley, salt and crushed red pepper flakes; saute for 10 minutes, stirring frequently.
In a large bowl, combine sauce and drained pasta while both are hot.
Top with grated parmesan cheese; garnish with fresh basil leaves.
Restaurant: Olive Garden
Recipe Type: Authentic
Recipe Author: Olive Garden
Original Photograph By:
Photograph Retouched By: Recipe Spy
Recipe Source: http://investor.darden.com/files/doc_news/news_2002/news_2002_general/
DRI_News_2002_6_26_General.pdf
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