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Pasta Puttanesca


Ingredients

1 Pack Brown Rice Linguine

Fresh Parsley

Fresh Basil

5 Roma Tomatoes or 2 Cans Diced Tomatoes

2 Cloves Garlic

2 Tbsp Capers

1/4 Cup Pitted Kalamata Olives

Salt and Pepper to taste

1/2 Sweet Yellow Onion

EVOO


*Use Organic when possible

Directions

Heat Large Pan on Medium Low, add 3 Tbsp EVOO

Mince or Finely Chop Garlic

Chop olives

Finely Chop Onion

Rinse and Finely chop fresh basil and garlic (4 Tbsp)

Add Garlic , Onion, and Herbs to the heated pan, add salt and pepper to taste (for 1 minute, stirring)

Add Chopped Tomatoes

Sautee mixture for 10 minutes, stir as needed

Boil Large pot of water

Once water comes to a boil, add noodles

Once noodles are done, rinse in cool water for 10 seconds, drain water, add to large serving bowl and top with EVOO so noodles do not stick together.

Add salt and pepper to taste.

Mix capers and chopped pitted olives to stovetop mix; sauté for 1 minute

Top mixture onto pasta noodles and mix

Top with fresh basil and parsley and drizzle additional EVOO on top