Tonight’s dinner, tomorrow’s lunch

Give tomato sauce a Greek twist by adding Kalamata olives, feta cheese, capers and oregano. Save the extra shrimp and feta for lunch tomorrow.

▪ Coarse salt and ground pepper

▪ 1/4 cup extra-virgin olive oil

▪ 1 medium onion, chopped

▪ 3 garlic cloves, minced

▪ 1 tablespoon tomato paste

▪ 1 teaspoon dried oregano

▪ 1 can (28 ounces) whole peeled tomatoes

▪ 1 can (15 ounces) tomato sauce

▪ 1/3 cup pitted Kalamata olives, chopped

▪ 1 tablespoon capers, rinsed (optional)

▪ 12 ounces penne rigate or other short ridged pasta

▪ 1 1/2 pounds large shrimp, peeled and deveined

▪ 8 ounces feta

1. Set a large pot of salted water to boil. In a medium saucepan, heat 2 tablespoons oil over medium-high. Add onion and garlic. Cook until soft, 5 minutes. Add tomato paste and oregano. Cook until fragrant, 30 seconds. Add tomatoes, tomato sauce, olives and capers, if using. Cook, breaking up tomatoes with a spoon, until sauce thickens, 10 minutes. Season with salt and pepper. Reserve 2/3 cup tomato sauce for Baked shrimp recipe.

2. Meanwhile, cook pasta until al dente; drain. Add 2 tablespoons oil to pot and heat over medium-high. Add 3/4 pound shrimp and cook until opaque throughout, 1 to 2 minutes. Return pasta to pot and add tomato sauce; stir to combine. Serve pasta topped with 4 ounces crumbled feta.

Nutritional analysis per serving: 655 calories, 22 grams fat (6.8 grams saturated fat), 80 grams carbohydrates, 32 grams protein, 6 grams fiber, 30 percent of calories from fat.

Storing information: For tomorrow’s lunch, refrigerate reserved tomato sauce and remaining shrimp and feta separately in airtight containers.

Heat broiler, with rack 4 inches from heat. Divide 3/4 pound large shrimp, peeled and deveined, among four 8-ounce ramekins or place in a 2-quart baking dish. Top with reserved tomato sauce and 4 ounces crumbled feta. Broil until shrimp are opaque throughout and feta is golden brown, about 8 minutes. Serve with crusty bread and a green salad.

Nutritional analysis per serving: 161 calories, 8 grams fat (5 grams saturated fat), 4 grams carbohydrates, 18 grams protein, less than 1 gram fiber, 45 percent of calories from fat.