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)


Ingredients :

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

Method:

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

DSC_5822-2
Linked to                             Gallery of Favorites
 Once again, it is your turn.  Thanks for sharing with us.
 

Comments

  1. With A BlastFebruary 5, 2013 at 12:44 PM

    Thanks for hosting, Chaya! Have a great week :-)

    ReplyDelete
  2. Michelle BFebruary 5, 2013 at 2:36 PM

    Thank you for hosting, Chaya!
    I like the sound of this pasta. Love tomatoes and olives together in a sauce.

    ReplyDelete
  3. WinnieFebruary 5, 2013 at 3:28 PM

    THANK YOU Chaya soooooooooooooo much for featuring my Snickers Cake
    So glad you like it
    ♥ ♥

    My other half loooooooooove spaghetti, and I always prefer tomato and garlic sauce. I've never tried with raisins(!)
    I think I'm gonna try your recipe tomorrow or Thursday

    ReplyDelete
  4. Love Bakes Good CakesFebruary 6, 2013 at 6:58 AM

    Thanks for the party, Chaya :) Enjoy your week!

    ReplyDelete
  5. Diane BalchFebruary 6, 2013 at 7:36 AM

    You just reminded me I bought a spaghetti squash and I better cook it before it rots in my basement. Have a great week.

    ReplyDelete
  6. Jasline (Foodie Baker)February 6, 2013 at 8:36 AM

    Hi Chaya, thank you so much for featuring my cookies! I'm so happy that you like it. Your spaghetti recipe sounds really easy and delicious!

    ReplyDelete
  7. CindyFebruary 6, 2013 at 9:03 AM

    Hi Chaya, thanks for hosting :)

    ReplyDelete

Post a Comment

Your comments are a part of making my day bright and shiny. I value your advice, criticism and viewpoints.

Popular posts from this blog

Thai Chicken San Choy Bau

Image
It says, "thai" so I have to like the Thai Chicken San Choy Bau that we are making this week in our Donna Hay Wednesday group.  It was a bit spicy and the chopped chicken was a nice change of pace. Kayte selected this recipe from On the Shelf on page 124.   I tried it with the greens and it was very good and then I put it on spaghetti and it was spectacular.  My toddler granddaughter even liked it.  Must have been the hot sauce. I used romaine for the greens and I subbed in red pepper and added some Sirracha to spice it up to make up for the real chilis. Do check out the other cooks' dishes at our   Wednesday with Donna Hay site.
Read more

Brussels Sprouts - Power Food - Re-post

Image
Another week, another vegetable for our Power Food group, a bunch of women who strive for healthy eating with the most delicious dishes. Each blog is inspiration . Each week, we choose a recipe based on the power food which comes from the book, Power Foods, 150 delicious recipes with the 38 healthiest ingredients from the editors of Whole Living magazine. Brussels sprouts like broccoli and cabbage are cruciferous. This group offers a unique composition of antioxidants that may provide several health benefits. Brussels sprouts are low in calories and offer protein, vitamins and minerals to help build a healthy human. My first issue with brussels sprouts is that it took me years to spell it correctly. Each time, it came up, in writing, and I admit, that was not too often, I would stare into space asking myself does brussel get an S, at the end or is it sprout that gets the S. For some reason, I could not remember that both end with that S. I am happy to tell you, I overcame thi
Read more

Carrot Cake _ Power Food - repost

Image
Another week, another vegetable for our Power Food group, a bunch of women who strive for healthy eating with the most delicious dishes. Each blog is inspiration . Each week, we choose a recipe based on the power food which comes from the book, Power Foods, 150 delicious recipes with the 38 healthiest ingredients from the editors of Whole Living magazine. That week, we concentrated on carrots. I like to check out our vegetable, not only for health benefits, but also for the names of their sisters. Carrots are related to parsnips, fennel, parsley, anise, caraway, cumin and dill. I didn't have a clue about many of these. I, have never seen carrots of other colors or at least, if I had, I didn't know, they were carrots. I am going to a good produce store, looking for purple or red carrots, to start my search. It is fun, shopping when purposely looking for new vegetables. I have definitely expanded my horizons. When, I was thinking about what to make with carrots, I
Read more