Olives are cooked with sun-dried tomatoes for a quick spaghetti sauce that contrasts the salty with the sweet. Whole wheat pasta is perfectly paired with this flavorful sauce and using whole grains keeps you feeling full for a longer time. This recipe comes to us from Michele of The Kid Can Cook and the great folks at The Kids Cook Monday. This recipe is suitable for little cooks between the ages of 8-11.
Sun-Dried Tomato Spaghetti
- A little salt, for cooking the pasta
- 1(1-lb) box whole wheat spaghetti
- ¾ cup pitted olives
- ¼ cup sun-dried tomatoes
- 3 clove garlic, peeled
- 2 Tbsp capers
- 2 Tbsp olive oil
- 1 (14.5-oz) can diced tomatoes
Adult: Bring a large pot of salted water to a boil over medium-high heat. Cook the spaghetti according to package directions, or until al dente. Drain and set aside.
Together: While the spaghetti is cooking, combine the olives, sun-dried tomatoes and garlic in a food processor. Pulse until the ingredients are roughly chopped.
Kid: Add the capers to the food processor with the sun-dried tomatoes, garlic and olives.
Adult: When the pasta has finished cooking, place the olive oil in the spaghetti’s cooking pan over medium-low heat. Add the olive caper mixture to the pan and cook, stirring occasionally for 3-5 minutes, or until the sauce has thickened, but isn’t yet sticking to the pan.
Kid: Drain the diced tomatoes and add to the olive caper mixture.
Adult: Cook for another 2 minutes, or until diced tomatoes are incorporated. Add the cooked pasta to the pot, toss it to coat it in the tomato sauce and enjoy!
Serves 4. Per Serving: 517 calories, 94g carbs, 19g protein, 11g fat, 398mg sodium, 0mg cholesterol, 3g fiber