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Pasta - One Pot Spaghetti Recipe


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     Pasta - One Pot Spaghetti

Category   Entrees - Maindishes
Sub Category   None
Servings   4

3, 14.5 oz cans whole peeled tomatoes
3 Tbl. plus 2 tsp. EVOO, divided
6 anchovy fillets, rinsed and minced
6 garlic cloves, minced
1/2 tsp red papper flakes
salt and papper
2 Cups water
12 oz thin spaghetti, broken in half
1/4 Cup kalamata olives, chopped coarse
1/4 Cup minced fresh parsley
3 Tbl. capers, rinsed

Pulse tomatoes in food processor until coarse ground and no large pieces remain, about 12 pulses. Cook 2 Tbl. oil with anchovies, garlic, and pepper flakes together in 12 inch non-stick skillet over medium- low heat, stirring constantly, until garlic is fragrant (1 to 2 minutes).
Stir in processed tomatoes and 1/2 tsp. salt. Simmer gently until tomatoes no longer taste raw, about 10 minutes. Stir in water and uncooked pasta. Cover, increase heat to medium-high, and cook at a vigorous simmer, stirring often, until pasta is tender, 12 to 15 minutes.
Stir in olives, parsley and capers and remaining 1 Tbl. oil.Serve with grated Parmesan. Really Good and very easy.
Per Serving- 544 calories, (15 from fat), 2g sat. fat), 6 mg cholesterol, 670 mg sodium, 79g carb, 8g fiber, 9g sugar, 16g protein.
Serving Suggestions
I make 2/3 of this recipe for the two of us, unless we want it for 2 nights.

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