Literally bursting with flavor and interesting texture, this recipe has become a favorite of my family
- 3 cups cooked spaghetti (about 1½ cups raw) -
- 1 Tbsp olive oil -
- 1 medium onion, diced (approximately ½ cup) -
- 1 tsp minced garlic (frozen is fine) -
- 1/4 tsp dried oregano -
- 1/8 tsp celery seed -
- 1/8 tsp crushed red pepper (in Israel, paprika charifa) -
- 1/8 tsp black pepper -
- salt, to taste -
- 1 1/2 tsp turbinado sugar -
- 1/2 cup canned finely chopped tomatoes with garlic (or use marinara sauce) -
- 1/2 cup sliced olives -
- 1 1/2 Tbsp white wine -
- 3–4 cubes frozen parsley or 3 Tbsp fresh chopped parsley -
- American cheese, grated, for garnish (optional) -
Cook pasta according to package directions. Drain and set aside. Heat oil in a large frying pan over medium-high flame. Add onion to pan; sauté 4 minutes or until tender. Add garlic; sauté 1 minute. Stir in seasonings, followed by chopped tomatoes, olives, white wine, and 2 1/2 Tbsp parsley. Bring to a boil. Reduce heat, and simmer 15 minutes. Add spaghetti to sauce mixture. Cook 2 minutes or until thoroughly heated. Sprinkle with remaining 1/2 Tbsp parsley. Garnish with grated American cheese if desired.
Sauce can be prepared the night before and refrigerated until use.
Photos by Dainel Lailah.
Food Styling buy Michal Lebowitz.
This recipe originally appeared in Mishpacha Magazine.