Tuesday, January 10, 2006

Pasta Puttanesca

Monday, January 9:

Pasta Puttanesca -
4 garlic cloves, smashed
3 T. olive oil
2 - 28 ounce cans chopped tomatoes, drained
1 cup chopped kalamata olives
1/3 - 1/2 cup capers
fresh ground pepper

Heat olive oil and garlic. Add tomatoes, olives and caper. Bring to a simmer. Let cook for an hour. Add pepper to taste. Serve over 1 lb. whole wheat pasta.

We had this with a salad (baby romaine, cherry tomatoes, toasted walnuts, avocado and tofu "feta" with a balsamic vinaigrette) and homemade baguettes.

1 comment:

Anonymous said...

welcome back, nancy! good to see you posting! i'll be checking back from some veggie ideas. love, larissa