Ingredients:
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 1 tbsp chopped fresh basil
- 2 tbsp capers
- 1/4 cup sliced kalamata olives
- 1/2 tsp red pepper flakes, or to taste
- dash salt and pepper, to taste
- 1 tbsp olive brine
- 1 14 ounce can crushed tomatoes
- pasta
Preparation:
Sautee the garlic in olive oil for a minute or two. Add the basil, capers, olives and red pepper flakes, and cook for another two minutes.Reduce heat to low, and add the brine and tomatoes. Cover and simmer for at least fifteen minutes. Serve hot over cooked pasta.
More Vegetarian and Vegan Pasta and Pasta Sauce Recipes:
Angel Hair Pasta Primavera
Vegan Tofu Manicotti Recipe
Chinese Style Spaghetti
Vegan Tofu Spinach Lasagna Recipe
Vegan Red Pepper Pesto Recipe
Pasta Puttanesca (Pasta with Capers and Olives)
Easy Garlic Pasta Recipe
Three Bean Pasta with Creamy Spinach Sauce
Vegan Pesto Recipe
Linguine with Walnut Sauce
Tomato Marinara Curry
Pumpkin and Sage Pasta Sauce
Easy Artichoke Pasta Salad Recipe
Cold Chinese Sesame Noodles
Vegetarian Pasta Salad with Asparagus
Thai Peanut Sauce
Low Fat Vegan Eggplant Lasagna Recipe
Vegan Pasta e Fagioli
Easy Two Cheese Pasta Sauce
Creamy Artichoke Pasta
Vegan Artichoke Pesto Recipe
Crock Pot Tofu and Spinach Lasagna
