Ryan's Favorite Spaghetti

An ode to olives and caper's this fast, flavor-packed pasta dish that is perfect for a late night feast. Accompany this pasta with a salad and a bottle of red wine and you have a meal with a Mediterranean flair.

• 1 pound spaghetti
• 3 tablespoons water packed capers rinsed and drained
• 6 green olives sliced
• 6 Moroccan oil-cured olives sliced
• 2 garlic cloves crushed
• 1 large onion coarsely chopped
• 1 tablespoon dried herb blend
• 3 tablespoons organic extra virgin olive oil
• 1/4 cup roasted red peppers or sun dried tomatoes
• 2 tablespoons good quality goat cheese
• Salt and pepper to taste

Cook spaghetti according to package instructions.
While the pasta is cooking heat the olive oil in a large skillet, add the onion and cook until softened. Add the garlic olives, capers, herbs and peppers or tomatoes, if you are using them. Cook together for about 5 minutes.
Drain the pasta and toss with the caper and olive mixture. Stir the goat cheese though and add salt and pepper to taste.
Serve warm.
Serves 4

Olive Facts

• Olives were originally native to Asia Minor, and spread from Iran, Syria and Palestine to the rest of the Mediterranean basin around 6000 years ago.
• Olives are the oldest known cultivated tree in the world, grown before written language was invented, and even found in Egyptian tombs over 2000 years old.
• The Franciscans brought olives to California as they established their missions. California's oldest groves are 150 years old.

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