Labor Day Spaghetti

• 12 ounces whole wheat spaghetti
• 3 tablespoons extra virgin olive oil, divided
• 5 yellow peppers, peeled and cut into strips
• 1 large red onion, sliced thin
• 2 garlic cloves, minced
• 12 cup dry white wine
• 12 cup kalamata olive
• 3 tablespoons capers, rinsed
• 23 cup flat leaf parsley, divided
• 14 teaspoon salt
• 14 teaspoon black pepper
• 2 cups cherry tomatoes (left whole)

1. Prepare spaghetti al dente.
2. While pasta is cooking, heat 2 T oil in a dutch oven.
3. Cook peppers and onions over high heat, stirring often, 4 - 5 minutes.
4. Add garlic, wine, and stir with a wooden spoon.
5. Lower heat to medium.
6. Add olives, capers, 1/3 cup parsley, and 1/2 cup water from the pasta pot.
7. Add salt and pepper and tomatoes and simmer for one minute.
8. Remove from heat.
9. Toss cooked and drained spaghetti with remaining 1 tablespoon oil and then toss with veggies.
10. Garnish with remaining parsley.

whole wheat spaghetti, extra virgin olive oil, yellow peppers, red onion, garlic, white wine, kalamata olive, capers, flat leaf parsley, salt, black pepper, cherry tomatoes

Taken from www.food.com/recipe/labor-day-spaghetti-129804 (may not work)