Spaghetti With Chunky Tomato Sauce (And Olive Tapenade)

From Shape magazine.

• Ready In: 42 mins
• Serves: 4

Ingredients

• 2  teaspoons olive oil
• 2  shallots, minced
• 2  garlic cloves, minced
• 1 (28 ounce) can diced tomatoes
• 1  teaspoon dried oregano
• 1⁄2 teaspoon ground black pepper
• 1⁄4 cup  chopped fresh basil
• 1 1⁄2 lbs  loaf  whole grain baguette, sliced into 1/2 inch thick slices
• 8  ounces  whole wheat spaghetti

• Tapenade

• 1⁄2 cup  pitted greek kalamata olive
• 1⁄4 cup stuffed green olive (stuffed with pimento)
• 1  tablespoon  drained capers
• 1  garlic clove, chopped

Directions

1. Preheat oven to 350* F.
2. To make the sauce, heat oil in a medium saucepan over medium heat. Add shallots and garlic and saute 2 minutes. Add tomatoes, oregano and black pepper and bring mixture to a boil. Reduce heat, partially cover and simmer 10 minutes. Remove from heat and stir in basil.
3. Meanwhile, arrange bread slices on a baking sheet. Bake 10 minutes, until golden brown. Cook pasta according to package directions. Drain and set aside.
4. To make the tapenade, in a food processor, combine olives, capers and garlic. Process until almost smooth.
5. Transfer spaghetti to individual bowls and spoon tomato sauce over top. Top toasted bread with tapenade and serve on the side.