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Marinara Sauce with Olives, Basil, and Feta

Yield Makes 4 servings

Ingredients

  • 1 tablespoon olive oil
  • 4 cloves garlic, thinly sliced
  • 1 28-ounce can whole or diced tomatoes, undrained
  • 1/4 teaspoon red pepper flakes
  • 1 1/2 teaspoons dried oregano
  • 1 teaspoon kosher salt
  • 1 teaspoon sugar
  • 16 ounces penne
  • 1/2 cup kalamata olives, pitted and halved
  • 1/2 cup torn fresh basil leaves
  • 3/4 cup (3 ounces) crumbled Feta

Nutrition Information

  • calories 612
  • caloriesfromfat 22 %
  • fat 15 g
  • satfat 3 g
  • cholesterol 19 mg
  • sodium 699 mg
  • carbohydrate 102 g
  • fiber 6 g
  • sugars 11 g
  • protein 20 g

How to Make It

  1. Heat the oil in a large saucepan over medium heat. Add the garlic and cook until golden but not browned, about 1 minute. Add the tomatoes and their juices, red pepper, oregano, salt, and sugar. Bring to a boil. Reduce heat to medium-low and simmer (crushing the tomatoes with the back of a wooden spoon if using whole tomatoes) until the sauce thickens slightly, about 20 minutes. Remove from heat. Add the olives, basil, and Feta and toss.

    Cook the penne according to the package directions. Drain and divide among individual plates. Spoon the sauce over the top.