Olive Garden Spaghetti delle Rocca Source: Olive Garden 1 ounce extra-virgin olive oil 1 tablespoon minced fresh garlic 2 ounces washed and dried quartered button mushrooms 2 ounces diced yellow onions 2 pound cherry tomatoes, cut in half 1/2 cup pitted Kalamata black olives 1/2 cup pitted green olives 2 teaspoons capers, rinsed 1/4 cup chopped fresh basil 1 tablespoon minced fresh parsley 1/2 teaspoon salt 1/4 teaspoon crushed red pepper flakes 1 pound dry pasta, cooked according to package directions Grated Parmesan cheese to taste 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. Serves 4.