Whole-Wheat Spaghetti with Olive-Tomato SauceA Rural Italian Staple.

• 1/4 cup olive oil
• 1 medium yellow onion, chopped
• 6 large cloves garlic, chopped
• 1/3 cup dry white wine
• One 28-ounce can diced tomatoes
• 1/2 cup chopped black olives
• 1/4 cup chopped fresh basil
• 1/4 teaspoon crushed red pepper flakes
• 1/2 pound whole-wheat spaghetti
• 2 tablespoons grated Parmesan cheese

1. Preheat a large nonstick skillet over medium heat.
2. Add the oil and onion and cook, stirring constantly, until the onion is golden and soft, about 5 minutes.
3. Stir in the garlic and continue to cook and stir until it gives off an aroma, about 30 seconds.
4. Add the wine and cook for 1 minute.
5. Stir in the tomatoes, olives, basil, and red pepper flakes.
6. Cook until a thick sauce forms, 15 to 17 minutes.
7. Meanwhile, bring a large pot of water (about 8 cups) to a boil.
8. Stir in the pasta and cook to desired doneness, 8 to 9 minutes.
9. Drain the pasta and return it to the pot.
10. Add the sauce and the Parmesan cheese, and toss to coat.

olive oil, yellow onion, garlic, white wine, tomatoes, black olives, fresh basil, red pepper, parmesan cheese

Taken from www.epicurious.com/recipes/food/views/whole-wheat-spaghetti-with-olive-tomato-sauce-a-rural-italian-staple-391433 (may not work)