I’m excited about this recipe! It’s an Italian classic, pasta pomodoro, made without any pasta at all. It’s perfect for those with gluten intolerances or those just looking to eat a bit lighter.
Roasted spaghetti squash becomes the pasta in this dish, as its soft, buttery flesh cooks like thin strands of spaghetti. For a pomodoro sauce, I used our Koroneiki Olive Oil, a fruity, medium oil to compliment the olives in the recipe. While a traditional pomodoro sauce incorporates capers, olives, and sometimes anchovies for its salty-tangy base, I opted instead for our Kalamata Olive Tapenade—it’s an ultra-savory mix of lemon, garlic, and quality olives.
The fiery olive sauce gets tossed with spaghetti squash and, topped with fresh Parmesan cheese, becomes a delightful early autumn dinner.
1 medium spaghetti squash, halved lengthwise
1 tablespoon Koroneiki Olive Oil
½ yellow onion, chopped
3 cloves garlic, crushed
½ teaspoon sea salt
¼ teaspoon crushed red pepper flakes
1 (15-ounce) can diced tomatoes, in juice
¼ cup chopped fresh parsley, plus more for garnish
2 tablespoons Kalamata Olive Tapenade
¼ cup freshly grated Parmesan cheese, for serving
Makes 2 large servings.
Find this recipe at www.theolivepress.com/blog/entry/spaghetti-squash-with-pomodoro-sauce