Spaghetti With Chunky Tomato Sauce (and Olive Tapenade)

Total Time: 42 mins Preparation Time: 20 mins Cook Time: 22 mins

Ingredients

• Servings: 4
• 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

Recipe

• 1 preheat oven to 350* f.
• 2 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.
• 3 meanwhile, arrange bread slices on a baking sheet. bake 10 minutes, until golden brown. cook pasta according to package directions. drain and set aside.
• 4 to make the tapenade, in a food processor, combine olives, capers and garlic. process until almost smooth.
• 5 transfer spaghetti to individual bowls and spoon tomato sauce over top. top toasted bread with tapenade and serve on the side.