Whole-Wheat Spaghetti with Olive-Tomato SauceA Rural Italian Staple.

Ingredients

• 1/4 cup olive oil
• 1 medium yellow onion
• chopped
• 6 large cloves garlic
• chopped
• 1/3 cup dry white wine
• One 28-ounce can diced tomatoes
• 1/2 cup chopped black olives
• 1/4 cup chopped fresh basil
• 1/4 teaspoon crushed red pepper flakes
• 1/2 pound whole-wheat spaghetti
• 2 tablespoons grated Parmesan cheese

Instructions

1. Preheat a large nonstick skillet over medium heat.
2. Add the oil and onion and cook, stirring constantly, until the onion is golden and soft, about 5 minutes.
3. Stir in the garlic and continue to cook and stir until it gives off an aroma, about 30 seconds.
4. Add the wine and cook for 1 minute.
5. Stir in the tomatoes, olives, basil, and red pepper flakes.
6. Cook until a thick sauce forms, 15 to 17 minutes.
7. Meanwhile, bring a large pot of water (about 8 cups) to a boil.
8. Stir in the pasta and cook to desired doneness, 8 to 9 minutes.
9. Drain the pasta and return it to the pot.
10. Add the sauce and the Parmesan cheese, and toss to coat.