Title: Michele Bernstein's B. T. Pasta
Categories: Pasta Vegetarian Lowfat
Yield: 4 Servings
| 4 | | Garlic cloves; chopped |
| 3 | | Shallots; chopped |
| 7 | | Fresh basil leaves; cut up |
| 1 | | 15 oz can tomatoes, canned - |
| 2 | ts | Capers; no liquid |
| 1/4 | c | Black olives; sliced |
| 1 | lb | Pasta; cook while you make |
Preparation Time: 0:20 Make sauce in dutch oven sized pot because you are
going to add the pasta to the sauce instead of the other way around. Saute
garlic and shallots in pam, water or veggie stock. Add basil and stir until
wilted. Add tomatoes and simmer till nice and hot. Add the capers. When
pasta is cooked, drain well and add to the sauce. Mix well and add chopped
olives. Mix lightly and serve.