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

Heat oven to 450° F. 2. In a large ovenproof skillet or baking pan over low heat, combine the oil, onion, garlic, olives, anchovy paste, crushed red pepper, and oregano.Bring to a simmer and cook, stirring, for two minutes. Remove from heat, pour the tomatoes over the top, and season with ½ teaspoon salt and ¼ teaspoon pepper.Transfer to oven and roast for 20 minutes until the sauce is hot and bubbly and the onions are soft. Meanwhile, cook the spaghetti according to the package directions.

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. 

Nutritional Information

Calories   639 ;   Calories From Fat   141 ;   Fat   16g ;   Sat Fat   2g ;   Cholesterol   0mg ;   Sodium   853mg ;   Protein   19g ;   Carbohydrate   105g ;   Sugar   15g ;   Fiber   8g ;   Iron   5mg ;   Calcium   114mg

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