Author Notes
This is dually named for my friend Barbara T who gave me the original recipe, and for the ingredients Basil and Tomatoes. —journaler
Ingredients
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3-4
Garlic cloves
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2-3
Shallots, chopped
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8
Fresh Basil Leaves
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16 oz
Crushed tomatoes (fresh or canned)
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2 tablespoons
Capers (no liquid)
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1/4 cup
black pitted olives, sliced
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1 pound
Pasta
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1-2 tablespoons
olive oil
Directions
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Note: Make the sauce in a dutch oven or large pot since you will be adding the pasta to the sauce.
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While cooking pasta saute garlic and shallots in olive oil, (use vegetable broth for fat-free version), until soft.
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Add basil and stir until wilted (the basil, not you.)
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Add tomatoes and simmer until nice and hot then add the capers.
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When pasta is cooked, drain well and add to the sauce. Mix well and add chopped olives. Mix lightly and serve.
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