Mediterranean Pasta

• 12 ounces whole wheat spaghetti
• 2 tablespoons olive oil
• 12 medium onion, thinly sliced lengthwise
• 2 garlic cloves, thinly sliced crosswise
• 12 cup dry white wine
• 1 (14 ounce) can artichoke hearts, drained, rinsed, and quartered lengthwise
• 13 cup pitted kalamata olive, quartered lengthwise
• 1 pint cherry tomatoes, halved lengthwise
• 14 cup grated parmesan cheese, plus more for serving
• 12 cup fresh basil leaf, torn

1. In large pot of boiling salted water, cook pasta until al dente according to package instructions.
2. Drain, reserving 1 cup of pasta water.
3. Return pasta to pot.
4. Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high.
5. Add onion and garlic, season with salt and pepper, cook, stirring occasionally until lightly browned, 3-4 minutes.
6. Add wine and cook until evaporated, about 2 minutes.
7. Stir in artichokes and cook until starting to brown, 2-3 minutes.
8. Add olives and half of the tomatoes; cook until tomatoes start to break down, 1-2 minutes.
9. Add pasta to skillet.
10. Stir in remaining tomatoes, oil, cheese, and basil.
11. Thin with reserved pasta water if necessary to coat the spaghetti.
12. Serve with additional cheese.

whole wheat spaghetti, olive oil, onion, garlic, white wine, olive, cherry tomatoes, parmesan cheese, fresh basil leaf

Taken from www.food.com/recipe/mediterranean-pasta-266003 (may not work)