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Spaghetti with Calmata Olives and Capers


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Back in September we told you the story of Our Soup.  A dish that came about one night while scrounging in the cabinets to see what we had.  Well this pasta dish's beginnings were created in much the same way.  Since we have added on and perfected the mix, but we like to think of this (and frequently call it) Our Pasta.  It is an easy, but delicious meal and adds a bit of a kick to regular spaghetti.  We have used various forms of protein in this spaghetti and can be made with just about anything.  In this recipe we use Chicken Italian Sausages, but you can also use beans, tofu, ground meat, chicken breasts, etc. or you can just omit them totally.

Spaghetti with Calmata Olives and Capers
A Jason and Cassie Original
Makes 4 servings
8 oz. whole wheat spaghetti
1 T. olive oil
3 cloves garlic, minced
1/2 t. red pepper flakes
1 14 oz. can crushed tomatoes
1 t. oregano
1 t. basil
1/4 t. cayenne pepper
1/2 t.agave nectar
salt and pepper to taste
4 chicken Italian sausages (we use Organic Valley precooked variety) (optional)
1/4 c. Calmata Olives, cut in half
2 T. capers
2 oz. feta cheese
2 oz. Parmesan Cheese

1) Heat oil over medium heat.  Add the garlic and the red pepper flakes and saute for about a minute.  Add the crushed tomatoes, oregano, basil, cayenne pepper, agave nectar, salt and pepper.  Stir well and cover and let simmer over low heat for about 10 minutes. 

2)Meanwhile in boil water in a large pot and cook spaghetti until al dente.

3)  If you are using the sausages warm them according to package directions and then slice them into coins.  Add them to the sauce along with the Calmata olives and the capers.  Let simmer for another 10 minutes.  If you are using a different form of protein add it (fully cooked) at this time. 

4) Mix the sauce in with the spaghetti noodles and then top each serving with a 1/2 oz. of feta and a 1/2 oz. of Parmesan.  enjoy


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