Source: Dreamfields Pasta

Spicy pasta tossed with a rich, flavorful tomato olive sauce with hints of white wine and garlic.

Servings

1 tbsp olive oil
2 medium garlic cloves , minced
1 tbsp fresh chopped red onion
0.25 tsp hot red pepper flakes
0.25 cup white wine (or chicken broth)
28 oz Tomatoes, whole, peeled, unsalted, canned
0.5 cup canned black olives , sliced
2 tbsp capers , drained
1 tbsp fresh basil , chopped (or 1 teaspoon dried)
13.25 oz Dreamfields Spaghetti
0.25 cup grated Parmesan cheese

1 Heat oil in a large skillet over medium heat. Cook garlic, onion, and pepper flakes 5 minutes or until sizzling hot.
2 Add wine or chicken broth and cook until liquid has evaporated, about 3 minutes.
3 Drain tomatoes and break up. Add into skillet along with olives and cook 5 minutes.
4 Add oregano and basil, cook on medium for 10 minutes, stirring frequently.
5 Prepare pasta according to package directions; drain well. Toss pasta with sauce and Parmesan cheese. Serve immediately.

NOTE: Although Dreamfields' pastas contain 42g of carbohydrates per 2-ounce serving, Dreamfields calculates only 5g "digestible carbs" because of the unique formulation they use. The Nutrition Facts for this recipe are based on that 5g per serving calculation. Please visit www.dreamfieldsfoods.com for more information.