Cooking Instructions:
- 2 tablespoons olive oil
- 1/2 large onion, finely chopped
- 2 garlic cloves, minced
- 2-ounce can flat anchovy fillets, drained and minced
- 28-ounce can diced tomatoes (low sodium)
- 1 tablespoon balsamic vinegar
- 1/4 teaspoon crushed red pepper
- 2 tablespoons capers, rinsed and drained
- 1/4 cup fresh basil, finely chopped
- 1/4 cup Kalamata olives, rinsed, drained, cut in half
- 10-ounce box Lundberg® Spaghetti Brown Rice Pasta, cooked and drained
- Grated Parmesan cheese
Heat
oil in a large skillet over medium heat. Add onion and garlic, and
sauté until onion is softened. Add anchovies, stirring for 1 minute.
Add tomatoes, vinegar, and red pepper flakes and cook, stirring
occasionally, until slightly thickened. Add capers, Kalamata olives and
basil. Heat through. In a large bowl toss spaghetti with sauce and
serve with Parmesan. Serves 4.