A perfect dish for balmy evenings is this variation of Fresh Puttanesca – I use fresh tomatoes and basil, and skip the traditional garlic, anchovies, and red pepper flakes to make it more toddler and gut friendly (and vegan).
This week has been quite warm, and I like to have the stove or oven running as little as possible in this weather. So, with the spinach-brown rice-pasta being the only part of the dish requiring cooking, toddler and I were happy to spend about 15 minutes in the kitchen, giving us lots of time to be outside today 🙂
While the pasta was bubbling on the stove, I helped Ilian chop the tomatoes, basil and olives, we rinsed the capers, and he poured olive oil over the mix. That was it!
- 1 lb rice pasta (we like spinach-brown rice for this dish)
- 3 large heirloom tomatoes
- 1/4 cup olives
- 2 TBsp capers
- 1/2 cup fresh basil
- 3 TBsp olive oil
- 1. Cook pasta according to package instructions, drain.
- While the pasta is cooking, chop tomatoes, olives, and basil. Rinse the capers.
- Mix tomatoes and other ingredients thoroughly in a bowl and add olive oil, mix again. If desired, let sit for half an hour at room temperature to let flavors blend.
- Top pasta with tomato mix, and enjoy!