![z31[1]](https://simplywholebydevi.com/wp-content/uploads/2018/06/z311-100x100.jpg)
| vegetariantimes.com June 2014 |
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| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Servings |
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Ingredients
- 1 Tbs olive oil
- 2 Tbs capers drained and patted dry with paper towels
- 1 red onion chopped (1 cup)
- 3 cloves garlic minced ( 1 Tbs)
- 1/2 tsp red pepper flakes
- 1 lb cherry tomatoes halved (3.5 cups)
- 1 cup fresh basil leaves thinly sliced, divided
- 1/4 cup pitted Kalamata olives coarsely chopped
- 12 oz linguine gluten free
Ingredients
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Instructions
- Heat oil in large skillet over medium-high heat. Add caper, and fry 1 to 2 minutes, or until many capers have split. Remove capers with slotted spoon, and drain on paper towels. Add onion to skillet, and cook 3-5 minutes, then stir in garlic and red pepper flakes, and cook 1 minute more. Stir in tomatoes, and cook 5-7 minutes, or until tomatoes begin to break down. Stir in 1/2 cup basil and olives, and remove pan from heat.
- Meanwhile, cook pasta according to package directions. Drain pasta, reserving 1/2 cup cooking water. Add drained pasta to skillet, and toss to combine with sauce, adding some pasta water if mixture seems too thick. Serve garnished with remaining 1/2 cup basil and capers.
- Per 1 cup serving: 395 calories; 14 gr protein; 7 gr total fat; 74 gr carbs; 0 mg chol; 254 mg sodium; 5 gr fiber; 8 gr sugars
- So easy, so good!
- I used gluten free penne pasta!