1 spaghetti squash (zucchini noodles or regular noodles/pasta)

2 tbsp extra-virgin olive oil

4 large garlic cloves, chopped

2 15-ounce cans diced tomatoes with juice

1/4 cup Kalamata olives,diced, pitted

1 cup diced peppers

3 anchovy fillets or 3 pieces of bacon, chopped

1 tablespoon drained capers

1 teaspoon dried oregano

1/2 teaspoon dried crushed red pepper

1/4 cup fresh basil

4 tsp Grated Parmesan cheese (optional)



Bake squash 375F for 40 minutes or until tender. Heat oil in large pot over medium heat. Cook bacon. Remove all but 1 tbsp grease. Add garlic and sauté until fragrant, about 1 minute. Add peppers and cook for 2 min. Add diced tomatoes with juice, olives, capers, oregano, and crushed red pepper. Simmer sauce coveredmedium-low heat until thickened, breaking up tomatoes with spoon, about 8 minutes. Season with salt and pepper.

Serve over spaghetti squash with cheese & basil


Makes 4 servings TOTAL TIME 15 minutes

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