INGREDIENTS
16 oz
pasta
1/4 cup
olive oil
1/2 cup
yellow onion
8 cloves
garlic
2 oz
olive oil
1/2 tsp
oregano
1/2 tsp
red pepper flakes
1/2 cup
kalamata olives
3 tbsp
capers
28 oz
canned tomatoes
1/2 cup
dry white wine
1/4 tsp
black pepper
1/4 cup
flat-leaf parsley
1/2 cup
fresh basil
1/4 tsp
salt