Here is another vegetarian/vegan (if you leave off the parmesan cheese) dinner entree. I think we have a total of four vegetarian, two pescatarian, and one omnivore (chicken) dinner this week.  Tonight’s dinner is a real pantry type dinner where everything you need you probably have on hand.

Instead of totally making my own sauce anew, I used some sauce that I froze this past summer and added a can of tomatoes to it. While the sauce heated up I added some capers, sliced and pitted some Castelveltrano olives, and adjusted the seasoning by adding some chili flakes. John cooked the whole grain spaghetti al dente and added it to my sauce. A few moments of cooking the sauce and the pasta together and it was ready for the table. The pasta was finished with chopped parsley and basil, parmesan cheese, and a drizzle of olive oil.

Spaghetti with capers and olives in tomato sauce