Pasta Nero Delle Seppie

Serving Size: 2-3

Ingredients:

1/2 lb. Pappardelle's Venetian Calamari Linguine
2 tablespoons extra virgin olive oil
1 large onion, chopped
2 tablespoons sun-dried tomatoes, chopped
1/2 teaspoon red pepper flakes
2 tablespoons Greek-style green olives (pitted)
1 teaspoon capers
1 tablespoon garlic, minced
1/2 cup white wine
1/3 cup Italian parsley
Salt and pepper
1/2 cup Pecorino Toscano cheese, grated

Instructions:

In a large skillet, heat olive oil. Add onion and sauté until translucent, about 3-5 minutes.
Meanwhile, cook pasta in 6-8 quarts of boiling salted water until al dente (about 8-10 minutes). Drain, reserving 1/2 cup cooking water.
Add sun-dried tomatoes, red pepper flakes, green olives, capers, garlic and white wine to the skillet. Cook for about 6 minutes.
When pasta is done, add directly to the skillet. Toss pasta with parsley, salt and pepper. Add reserved pasta water if more liquid is desired.
Serve with Pecorino Toscano cheese.