Roasted Pepper, Olive And Pine Nut Spaghetti

• 11 oz spaghetti
• 1 tbsp olive oil
• 1 None onion, chopped
• 2 clove garlic, crushed
• 2 None vine-ripened tomatoes, chopped
• 5 oz jarred roasted red peppers, drained and sliced (about 1 1/3 cups)
• 1/4 cup pitted black olives, sliced
• 1/4 cup basil leaves, finely shredded, plus more to garnish
• 2 tbsp toasted pine nuts
• None None Freshly grated Parmesan, to serve

1. Cook spaghetti in a large saucepan of boiling, salted water for 8-10 minutes, following package instructions. Drain well.
2. Meanwhile, heat oil in a medium skillet on high. Saute onion and garlic for 2-3 minutes until tender. Add tomato, peppers, olives, and basil. Cook for 1-2 minutes, stirring, until heated through. Stir in pine nuts.
3. Toss mixture with pasta. Season to taste. Serve topped with Parmesan and basil leaves

olive oil, onion, clove garlic, tomatoes, red peppers, black olives, basil, nuts, parmesan

Taken from recipes-plus.com/api/v2.0/recipes/23025 (may not work)