There are plenty of ways to enjoy tomatoes in pasta dishes, whether they are cooked with meat, seafood, vegetables or just with a little bit of olive oil. And the best part is that tomatoes are rich in lycopene, antioxidants, and vitamin C. In this recipe, we don’t cook the tomatoes, and therefore we get 100% of their nutrients. Aside from being a very healthy dish, it is also delicious!
Yields: 4 servings | Serving Size: 1 cup | Calories: 412 | Total Fat: 19 g | Saturated Fat: 3 g | Trans Fat: 0 g | Cholesterol: 14 mg | Sodium: 345 mg | Carbohydrates: 47 g | Dietary Fiber: 4 g | Sugars: 3 g | Protein: 13 g | SmartPoints (Freestyle): 12
- 1/8 cup capers
- 9 ounces cherry tomatoes (or other tasty tomatoes)
- 1 clove garlic, peeled
- 3 anchovy fillets, optional
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/3 cup extra virgin olive oil
- 2 small stems fresh parsley
- 8 ounces spaghetti
- In a small bowl, soak the capers in water for about 10 minutes. After soaking, squeeze out the water lightly and set the capers aside.
- Slice the tomatoes in half if they are small or quarters if they are big then squeeze out the seeds. Mince them then set aside.
- In a bowl or the container of the immersion blender, mix the capers, garlic, anchovies, parsley, oregano, salt, 1/8 cup of the minced tomatoes, and parsley. Blend.
- Mix the blended mixture with the remaining minced tomatoes, cover and let it sit for 2 hours in a cool part of the kitchen or in the refrigerator.
- Over medium - high heat, bring some water to a boil in a saucepan. When it boils, add some salt then the spaghetti. Cook according to the number of minutes indicated in the box.
- When the spaghetti is cooked, drain.
- Mix the spaghetti with the sauce.
We have a lot of other great pasta recipes for you. Check them out:
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