Whole Wheat Pasta Puttanesca

["Recipe by San Diego food journalist Maria Desiderata Montana of\u00a0www.sandiegofoodfinds.com<\/a>. Photo by John Dole Photography<\/em>","Recipe by San Diego food journalist Maria Desiderata Montana of\u00a0

Ingredients

4 tbsp. California Olive Ranch extra virgin olive oil, divided use
2 cloves garlic, thinly sliced
2 scallions, diced
1 cup cherry or sweet grape tomatoes, halved
1 cup kalamata olives, pitted and halved
16 oz. whole wheat spaghetti
Grated Pecorino Romano cheese

Instructions

In a medium saucepan, heat 2 tbsp. California Olive Ranch extra virgin olive oil over medium heat.
Add garlic, scallions, tomatoes and olives. Sauté, stirring very gently, about 5 minutes or until tomatoes and onions soften. Cover and remove from heat.
Cook pasta and drain in a colander, reserving about 1/2 cup of the pasta water. Place pasta in a large serving bowl and add pasta water. Add remaining 2 tbsp. California Olive Ranch extra virgin olive oil and tomato mixture and toss until well combined. Top with Pecorino Romano cheese. Serve family style.