Beyond the Olive

Spaghetti with Sun-Dried Tomatoes, Olives, and Capers
(Makes 2 cups)

1 red onion, sliced 1/8 inch thick and julienned
3 cloves garlic, thinly sliced
1/4 cup California extra-virgin olive oil
1 lb high-quality spaghetti
2/3 cup oil-packed sun-dried tomatoes, drained, with oil reserved, and julienned
1/2 cup dry-cured black olives, pitted and julienned
2 Tbsp salt-packed capers, soaked in warm water for 10 minutes and drained
1/4 cup dried currants, soaked in hot water for 10 minutes and drained
Leaves from 1/2 bunch fresh basil, cut in chiffonade (about 1 cup)
1/2 tsp sea salt or kosher salt
1/2 tsp coarsely ground pepper
Freshly grated Parmigiano-Reggiano cheese and/or chiffonade-cut basil for serving (optional)

In a small sauté pan, combine the onion, garlic, and 1/4 cup olive oil over very low heat and warm for 10 minutes. The onion and garlic should not sizzle.

Meanwhile, cook the pasta in plenty of salted, boiling water until al dente, 8 to 12 minutes, or according to package directions.

While the pasta is cooking, finish preparing the sauce. In a large, warmed bowl, combine the onion mixture, tomatoes, olives, capers, currants, basil, salt, and pepper. Measure the oil reserved from the tomatoes and add extra virgin olive oil as needed to total 1/4 cup. Add to the bowl and mix together well.

When the pasta is ready, drain it, add to the sauce, and toss to coat well. Divide among warmed individual bowls. Top with the cheese and/or basil, if desired, and serve at once.

Recipe from McEvoy Ranch

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