Vegan Pasta Puttanesca With Capers and Olives

Jolinda Hackett/ Photo credit: DFreshPhotography / Twenty20

4 Servings

Ingredients

• 1 tablespoon olive oil
• 3 cloves garlic (minced)
• 1 tablespoon fresh basil (chopped)
• 2 tablespoons capers
• 1/4 cup sliced kalamata olives
• 1/2 teaspoon red pepper flakes (or to taste)
• Dash salt (or to taste)
• Dash pepper (or to taste)
• 1 tablespoon olive brine
• 1 (14-ounce) can crushed tomatoes
• 1/2 pound dried gluten free pasta (of your choice)

Instructions

• Sauté the garlic in olive oil for a minute.
• 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 15 minutes.
• Serve hot over cooked pasta.