Labor Day Spaghetti With Golden Peppers, Black Olives & Sungold Tomatoes

• 3/4 lb whole wheat spaghetti
• 1 tablespoon olive oil
• 4-5 golden peppers, peeled and cut lengthwise into 1/4 inch strips
• 1 red onion thinly sliced
• 2 garlic cloves, pressed
• 1/2 cup white wine
• 1/4 cup black olives
• 2-3 tablespoons capers, rinsed
• 2/3 cup chopped parsley
• 2 cups sun gold or other bite sized tomatoes

1. 1) Bring pot to boil - make spaghetti
2. 2) Heat oil in a wide pan such as a dutch oven. Add the peppers and red onion and cook over high heat, tossing them around in pan to sear them. After 4-5 minutes, add the garlic, pour in wine and deglaze the pan, scraping up the pan juices. Lower heat to medium and add olives, capers, half the parsley and a scoop of water from the pasta pot. Season with salt and plenty of pepper. Add the little tomatoes, simmer for a few minutes (may want to smush the tomatoes)
3. 3. When spaghetti is done, drain, spoon the sauce over the pasta and garnish with parsley.

whole wheat spaghetti, olive oil, golden peppers, red onion, garlic, white wine, black olives, capers, parsley, gold

Taken from www.epicurious.com/recipes/member/views/labor-day-spaghetti-with-golden-peppers-black-olives-sungold-tomatoes-51112581 (may not work)