Bring a pot of salted water to a boil. Add spaghetti and cook, stirring once or twice, for 5 to 7 minutes, until al dente. Drain and rinse with cold water to stop the cooking.
Meanwhile, in a saucepan, combine tomatoes with their juices and tapenade. Bring to a boil over medium-high heat. Reduce heat and simmer for 3 to 5 minutes.
Divide spaghetti among four bowls. Spoon sauce over spaghetti and garnish each with 1 tablespoon parsley (if using).
YOU’VE GOT OPTIONS
Using canned tomatoes is convenient, especially when fresh local tomatoes are not in season. I’ve used whole, diced, and crushed canned tomatoes in this dish, and all make a delicious sauce. Choose the type that gives you the texture you prefer.
You must like olives if making this dish! One cup of olive tapenade is the perfect amount for us, but you might start with 1⁄2 to 3⁄4 cup and taste to see what amount works for you.
Makes 4 Servings
12 ounces wheat or wheat-alternative spaghetti
1 (28-ounce) can diced or crushed tomatoes with liquid (see options)
1 cup Olive Tapenade, Try it! recipe or store-bought (see options)
1 ⁄ 4 cup chopped fresh parsley
From "The Reducetarian Solution: How The Surprisingly Simple Act of Reducing The Amount of Meat in Your Diet Can Transform Your Health and The Planet" edited by Brian Kateman (Penguin Random House). Recipe developed by Pat Crocker. Photo by Ashleigh Amoroso.