So, there's this Italian restaurant in town that I LOVE. I could eat there every day...and I would weigh 1,000 pounds! They have this Pomodoro sauce with a Mediterranean flair that I could literally drink straight. It is so amazingly good. The last time we were there we asked what was in it and to my surprise they gave me the ingredient list. I've been trying to recreate this sauce like it is my job.
I haven't been able to get it exactly right, and made a few additions, but this recipe is pretty close and VERY delicious. It's a pretty healthy side dish when served over my baked spaghetti squash and you could always top it with grilled chicken for a full meal!
Spaghetti Squash with Pomodoro Sauce
1 spaghetti squash
1 28oz can crushed San Marzano tomatoes
1 yellow onion, finely chopped
6 cloves of garlic, finely chopped but not minced
1/4 cup chopped katamala olives
1/3 cup feta cheese
1/4 cup chopped fresh flat leaf parsley
1/2 teaspoon red chili flakes
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
Salt, Pepper & EVOO
Preheat oven to 375.
Cut your squash lengthwise in half and scoop out the seeds and pulp. Be warned - cutting up a raw spaghetti squash is pretty hard. I usually ask my husband to help so I don't lose an appendage. Place skin side UP on a foil lined baking sheet. Bake about 40 minutes. Use a fork to remove the strands.
For the sauce:
Heat a pot over medium and add 1 tablespoon EVOO. Sweat your onions (salt and pepper them) for about 4-5 minutes or until translucent. Add in your garlic, cook another minute. Add in your tomatoes, olives, feta, chili flakes, oregano and basil. Simmer for 15-20 minutes. If sauce starts to get too thick add about a 1/2 cup water.
Remove from heat and stir in your parsley. Serve over squash.