Sunday 5/9 "Tapenade pasta"

Rachael Ray.

• 1 lb. spaghetti ($1.00)
• 1 pint cherry tomatoes ($1. 60)
• oregano and red pepper flakes
• 1 tblsp. anchovy paste ($3.00)
• 3 tblsp. chopped capers ($1.88)
• 3 cloves garlic, chopped (previously purchased)
• 1 c. chopped olives with brine ($1.00)

Cook spaghetti according to package. Place tomatoes in a pot with EVOO, salt, pepper, and oregano. Cook anchovy paste with 3 tblsp. EVOO. Add chopped capers, crushed red pepper, garlic, and olives with brine. Add 1 c. pasta cooking liquid to veggies, then drain and add pasta. When tomotoes have burst, add to pasta.

The verdict: This is supposed to be served with a seafood entree, and it would be delicious. It was my first time to cook with anchovy paste, and I didn't care for it. I am not a big seafood eater anyway. My kids did not like this, but my husband did. I didn't care for it, but I think it would have been good if I just got some tapenade and dumped it over the cooked pasta. That would have been delicious! Total cost to make: $8.48.