journaler's Notes:
3-4 Garlic cloves Ask a question about this ingredient
2-3 Shallots, chopped Ask a question about this ingredient
8 Fresh Basil Leaves Ask a question about this ingredient
16 oz Crushed tomatoes (fresh or canned) Ask a question about this ingredient
2 tablespoons Capers (no liquid) Ask a question about this ingredient
1/4 cup black pitted olives, sliced Ask a question about this ingredient
1 pound Pasta Ask a question about this ingredient
1-2 tablespoon olive oil Ask a question about this ingredient
Note: Make the sauce in a dutch oven or large pot since you will be adding the pasta to the sauce.
Ask a question about this stepWhile cooking pasta saute garlic and shallots in olive oil, (use vegetable broth for fat-free version), until soft.
Ask a question about this stepAdd basil and stir until wilted (the basil, not you.)
Ask a question about this stepAdd tomatoes and simmer until nice and hot then add the capers.
Ask a question about this stepWhen pasta is cooked, drain well and add to the sauce. Mix well and add chopped olives. Mix lightly and serve.
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Andrew is an artisan chocolatier and the owner of Garrison Confections Gourmet Chocolate Shop.
