Spaghetti With Chunky Tomato Sauce (And Olive Tapenade) Recipe

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Spaghetti With Chunky Tomato Sauce (And Olive Tapenade)
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Ingredients:

Directions:

  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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 335.44 Kcal (1404 kJ)
Calories from fat 99.28 Kcal
% Daily Value*
Total Fat 11.03g 17%
Sodium 774.9mg 32%
Potassium 350.54mg 7%
Total Carbs 56.2g 19%
Sugars 4.8g 19%
Dietary Fiber 2.48g 10%
Protein 10.69g 21%
Vitamin C 6.5mg 11%
Iron 3.1mg 17%
Calcium 64.4mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.1
    Points
  • 10
    PointsPlus

Good Points

  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium

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