Spaghetti Alle Olive E Pomodoro

• 16 ounces spaghetti
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 1 tablespoon red onion, chopped
• 1/4 teaspoon red pepper flakes
• 1/4 cup white wine or 1/4 cup chicken stock
• 1 (28 ounce) can diced cut tomatoes
• 1/2 cup sliced black olives
• 2 tablespoons capers, drained
• 1 tablespoon fresh oregano, minced
• 1 tablespoon fresh basil, chopped
• 2 tablespoons reserved pasta cooking liquid
• 1/4 cup grated parmesan cheese

1. In a large skillet heat the olive oil, add garlic, onion and red pepper flakes and cook for 5 minutes or until sizzling.
2. Stir in wine or chicken stock and cook until liquid evaporates, about 3 minutes.
3. Drain the tomatoes and add to skillet along with the olives, cook for 5 minutes; add the oregano and basil, cook and stir as additional 5 to 10 minutes, stirring frequently.
4. Prepare the pasta as directed on package, drain well reserving 2 tablespoons of the cooking liquid. Toss the pasta with reserved cooking liquid and cheese; add sauce and toss to coat.
5. Serve immediately with fresh crusty bread.

spaghetti, olive oil, garlic, red onion, red pepper, white wine, tomatoes, black olives, capers, fresh oregano, fresh basil, liquid, parmesan cheese

Taken from www.food.com/recipe/spaghetti-alle-olive-e-pomodoro-372315 (may not work)