Olive Garden Spaghetti delle Rocca


  • 1 oz extra-virgin olive oil
  • 1 Tbsp minced fresh garlic
  • 2 oz washed and dried quartered button mushrooms
  • 2 oz diced yellow onions
  • 2 pound 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 lbs dry pasta, cooked according to package directions
  • Grated Parmesan cheese to taste


Heat oil in sauce pot. Add garlic, onions and mushrooms. Cook for one minute; do not brown. Add cherry tomatoes, olives, capers, basil, parsley, salt and pepper flakes; sauté 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.

Makes 4

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