SPAGHETTI WITH CHUNKY TOMATO SAUCE (AND OLIVE TAPENADE)

Spaghetti With Chunky Tomato Sauce (And Olive Tapenade) image

Provided by Redsie

Time 42m

Yield 4 serving(s)

Number Of Ingredients 13

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
1/2 cup pitted greek kalamata olive
1/4 cup stuffed green olive (stuffed with pimento)
1 tablespoon drained capers
1 garlic clove, chopped

Steps:

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.

Nutrition Facts : Calories 302.4, Fat 5.2, SaturatedFat 0.8, Sodium 647.3, Carbohydrate 59.3, Fiber 3.7, Sugar 7.4, Protein 10.6