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Ingredients
- 1 oz. extra-virgin olive oil
- 1/4 cup chopped fresh basil
- 1 tablespoon minced fresh garlic
- 1 tablespoon minced fresh parsley
- 2 oz. washed and dried quartered button mushrooms
- 1/2 teaspoon salt
- 2 oz. diced yellow onions
- 1/4 teaspoon crushed red pepper flakes
- 2 lb. cherry tomatoes, cut in half
- 1 lb. dry pasta, cooked according to package directions
- 1/2 cup pitted Kalamata black olives
- Grated Parmesan cheese to taste
- 1/2 cup pitted green olives
- 2 teaspoons capers, rinsed
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Recipe Info
Category : Copycat
Rating : 0
Contributor : marc
Print Recipe
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Directions
Heat oil in sauce pot. Add garlic, onions and mushrooms. Cook for one minute; do not brown. Add cherry tomatoes, olives, capers, basil, parsley, salt and pepper flakes; saute 10 minutes, stirring frequently. In a large bowl, combine sauce and drained pasta while both are hot. Top with grated Parmesan cheese; garnish with fresh basil leaves.
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