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Parve
Easy
30 Minutes
Diets 
Literally bursting with flavor and interesting texture, this recipe has become a favorite of my family’s. Don’t be deterred by the long list of ingredients — it’s ready in no time.
3 cups cooked spaghetti (about 1 and 1/2 cups raw)
1 tablespoon Bartenura Olive Oil
1 medium onion, diced (approximately 1/2 cup)
1 teaspoon minced garlic (frozen is fine)
1/4 teaspoon dried oregano
1/8 teaspoon celery seed
1/8 teaspoon crushed red pepper (in Israel, paprika charifa)
1/8 teaspoon black pepper
salt, to taste
1 and 1/2 teaspoons turbinado sugar
1/2 cup canned finely chopped tomatoes with garlic (or use Tuscanini Marinara Sauce)
1/2 cup sliced olives
1 and 1/2 tablespoons Baron Herzog Chenin Blanc or other white wine
3–4 cubes Dorot Gardens Frozen Parsley or 3 tablespoons 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 four minutes or until tender.
Add garlic; sauté one minute.
Stir in seasonings, followed by chopped tomatoes, olives, white wine, and two and a half tablespoons parsley.
Bring to a boil. Reduce heat, and simmer 15 minutes.
Add spaghetti to sauce mixture. Cook two minutes or until thoroughly heated.
Sprinkle with remaining half tablespoons parsley. Garnish with grated American cheese if desired.
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