Serves 4 hearty eaters, with a bit left for you for lunch the next day.
Adapted from Real Simple magazine
3 tablespoons olive oil
1 cup chopped red onion
1 tsp crushed garlic (from a jar)
1/3 cup pitted kalamata olives (about 12)
1 teaspoon anchovy paste
1/2 teaspoon crushed red pepper
1 teaspoon dried oregano
28-ounce can Italian plum tomatoes with juice
kosher salt and black pepper
1 pound spaghetti
2 tablespoons chopped parsley
Transfer the roasted tomato mixture to a food processor or blender and pulse once or twice to your desired consistency.Toss with the spaghetti and parsley.
Variation I’m going to try: This robust sauce, similar to puttanesca, would stand up well to tuna. I’m going to add some next time to get in another fish serving and up the omega-3s even more.