In this recipe, olives are cooked with sun dried tomatoes for a quick spaghetti sauce, which contrasts the salty with the sweet. Whole-wheat pasta is perfectly paired with this flavorful sauce and using whole grains keeps you fuller, longer. Get your kids involved with the cooking process by following the simple steps below.
a little salt, for cooking the pasta
1 (1 pound) box whole-wheat spaghetti
3/4 cup pitted olives
1/4 cup sun dried tomatoes
3 cloves garlic, peeled
2 tablespoons capers
2 tablespoons olive oil
1 (14.5 ounce) can diced tomatoes
Adult: Bring a large pot of salted water to a boil over medium-high heat. Cook the spaghetti according to package directions, or until al dente. Drain and set aside.
Together: While the spaghetti is cooking, combine the olives, sun-dried tomatoes and garlic in a food processor. Pulse until the ingredients are roughly chopped.
Kid: Add the capers to the food processor with the sun-dried tomatoes, garlic and olives.
Adult: When the pasta has finished cooking, place the olive oil in the spaghetti’s cooking pan over medium-low heat. Add the olive caper mixture to the pan and cook, stirring occasionally for 3-5 minutes, or until the sauce has thickened, but isn’t yet sticking to the pan.
Kid: Drain the diced tomatoes and add to the olive caper mixture.
Adult: Cook for another 2 minutes, or until diced tomatoes are incorporated. Add the cooked pasta to the pot, toss it to coat it in the tomato sauce and enjoy!
Source: This recipe comes to us from Michele of The Kid Can Cook!
We’ve teamed up with the Kids Cook Monday initiative to bring you recipes that encourages families to set aside the first night of every week for cooking and eating together as a family. Be sure to check out their website for more great ideas on how to empower your kids in the kitchen!