Recipe Box - Spaghetti with Tomatoes and Olives
Better Homes and Gardens has a recipe, in this month's magazine for Spaghetti Squash with Tomatoes and Olives. I had taken a quick look and missed the word squash. There, I was with spaghetti boiling in the pot and I realized, my recipe had to change. I did a pretty good "copycat" using the spaghetti and it was delicious. It was so good, I want to try it with the spaghetti squash.
Spaghetti Squash with Tomatoes and Olives (adapted)
1 pound spaghetti
2 tablespoons olive oil
1 teaspoon minced garlic
14 1/2 ounce can diced tomatoes with basil, garlic, and oregano (undrained)*
1/2 cup pimiento-stuffed green olives, coarsely chopped
1/3 cup golden raisins
2 ounces feta cheese, crumbled (1/2 cup)
ground black pepper
In a large saucepan heat oil over medium heat. Add garlic and cook 1 minute. Add tomatoes; bring to boiling. Boil gently, uncovered, for 15 minutes or until slightly thickened, stirring occasionally.
While the tomatoes cook, in a large pot, cook pasta according to package directions; drain and return to pot.
Add tomato sauce, olives, raisins and basil to pasta in the pot. Season to taste with ground pepper. Serve topped with feta cheese.
This was such an easy recipe and hubby liked it which was a surprise for me. He usually turns his nose up to olives. We may just have added a new food to our diet.
Looking back: This is All Dessert Week. Just look at these.
Winnie does it again with a Snickers Cake
Mocha Swirl Bread from Jam Hands.
Spiral Ice Box Cookies from Food is My Life
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Once again, it is your turn. Thanks for sharing with us.