PETER TOBIA / Inquirer Staff Photographer

In the produce section at Chef's Market on South Street: Adina Goldstein, 12 (second from left), and the three O'Donohoe sisters - Caitriona (left) and Ciara (second from right), both 9; and Aislinn, 12.

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The veggie kid

A young family member who says no to meat can be served without making meals a tall order.

Per serving: 297 calories, 10 grams protein, 55 grams carbohydrates, 3 grams sugar, 5 grams fat, 2 milligrams cholesterol, 336 milligrams sodium, 6 grams dietary fiber.

Spaghetti Puttanesca

Makes 6 to 8 servings

1/4 cup olive oil

12 cloves garlic, minced

1/2 teaspoon crushed red pepper flakes

1 (28-ounce) can crushed tomatoes

2 teaspoons oregano

Fresh ground pepper to taste

1 cup pitted black and green olives (Kalamata, Nicoise or Picholine), chopped

1 (31/2-ounce) jar small

capers, drained

1 cup minced fresh parsley

1 pound spaghetti, angel hair, or pasta of your choice

1. Bring a large stockpot of water to boil for the pasta.

2. In a 3-quart saucepan on medium heat, heat the oil. Cook the garlic and pepper flakes for 1 minute. The garlic should be pale. Add the tomatoes, oregano, pepper, olives and capers; cover loosely to prevent splattering and simmer for 20 minutes.