Spaghetti With Chunky Tomato Sauce (and Olive Tapenade With Crostini)
Serves: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Nutrition Score per serving:
(1 1/2 cups pasta with sauce, 2 tablespoons tapenade, 2 slices bread): 402 calories, 14% fat (6 g; < 1 g saturated), 71% carbs (71 g), 15% protein (15 g), 13 g fiber, 190 mg calcium, 4 mg iron, 818 mg sodium.
Prep Time: 10 minutes
Cook Time: 15 minutes
Nutrition Score per serving:
(1 1/2 cups pasta with sauce, 2 tablespoons tapenade, 2 slices bread): 402 calories, 14% fat (6 g; < 1 g saturated), 71% carbs (71 g), 15% protein (15 g), 13 g fiber, 190 mg calcium, 4 mg iron, 818 mg sodium.
Ingredients
2 teaspoons olive oil2 shallots, minced
2 cloves garlic, 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-pound loaf whole-grain baguette, sliced into 1/2-inch-thick slices
8 ounces whole-wheat spaghetti
Tapenade
1/2 cup pitted Greek kalamata olives
1/4 cup stuffed green olives (stuffed with pimento)
1 tablespoon drained capers
1 clove garlic, 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 sauté 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
