Spaghetti with red sauce is often eaten as a main dish, but don't overlook it as a side. The homemade tomato sauce in this recipe takes advantage of your late summer tomato harvest and is well worth the small effort it takes to make it.
For sauce, cook onion (or shallot) and garlic in medium saucepan in hot oil until the onion is tender but not brown.
Carefully stir in 1 cup tomatoes, the salt, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 15 minutes, stirring occasionally. Stir in the remaining 1 cup tomatoes, the olives, and basil. Heat through.
Meanwhile, cook pasta according to package directions. Drain. Serve the sauce over the pasta. Sprinkle with Parmesan.
2 starch, 1 fat