Mediterranean Pasta

1 teaspoon Extra Light olive oil

1 /2 cup chopped onion

2 cloves garlic, minced

1-1/2 cups canned plum tomatoes, drained

2 tablespoons fresh parsley, chopped

1/2 ounce canned anchovies, rinsed and finely

1 tablespoon capers, drained and rinsed

1/2 teaspoon oregano3/4 teaspoon thyme

2-1/4 ounces medium pasta (i.e., shells, bow ties, mini penne)

Heat olive oil in a large skillet over medium heat.  Add onion and garlic, stirring until tender, but not brown, 2 to 3 minutes.  Stir in tomatoes, breaking them up.  Add the olives, capers and anchovies and bring to a boil.  Reduce heat to low and simmer 12 to 15 minutes, until the sauce thickens.  Meanwhile, in large pot, cook pasta per package directions and drain and place in serving bowl.  Returning to the sauce, which has now thickened, stir in oregano and parsley, and cook 5 minutes longer.  Spoon the sauce over the pasta, and serve.

Makes 2 Servings

Per serving:  226 calories; 9 g protein; 6 g fat; 37 g carbohydrate; 792 mg sodium; 4 mg cholesterol.