Sun-Dried Tomato Spaghetti

Recipe creator's name:  dash
Preparation time:  20 minutes
Total time:  30 minutes
Servings:  4
  • A little salt, for cooking the pasta
  • 1 (1-lb) box whole wheat spaghetti
  • ¾ cup pitted olives
  • ¼ cup sun-dried tomatoes
  • 3 cloves garlic, peeled
  • 2 tablespoons capers
  • 2 tablespoons 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!