Spaghetti With Chunky Tomato Sauce (And Olive Tapenade)
- Ready In:
- 42mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 2 teaspoons olive oil
- 2 shallots, minced
- 2 garlic cloves, minced
- 1 (28 ounce) can diced tomatoes
- 1 teaspoon dried oregano
- 1⁄2 teaspoon ground black pepper
- 1⁄4 cup chopped fresh basil
- 1 1⁄2 lbs loaf whole grain baguette, sliced into 1/2 inch thick slices
- 8 ounces whole wheat spaghetti
-
Tapenade
- 1⁄2 cup pitted greek kalamata olive
- 1⁄4 cup stuffed green olive (stuffed with pimento)
- 1 tablespoon drained capers
- 1 garlic clove, chopped
directions
- Preheat oven to 350* F.
- To make the sauce, heat oil in a medium saucepan over medium heat. Add shallots and garlic and saute 2 minutes. Add tomatoes, oregano and black pepper and bring mixture to a boil. Reduce heat, partially cover and simmer 10 minutes. Remove from heat and stir in basil.
- Meanwhile, arrange bread slices on a baking sheet. Bake 10 minutes, until golden brown. Cook pasta according to package directions. Drain and set aside.
- To make the tapenade, in a food processor, combine olives, capers and garlic. Process until almost smooth.
- Transfer spaghetti to individual bowls and spoon tomato sauce over top. Top toasted bread with tapenade and serve on the side.
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RECIPE SUBMITTED BY
Canadian girl that loves to cook for herself and for everyone around her!! I always enjoyed cooking but more so since I started taking better care of myself by eating healthier food (I am a Weight Watchers Lifetime member!). I still love my chocolate though!
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