Tools: Saucepan and lid
Preparation time: 5-25 minutes depending on pasta type
1 tbsp. saute’ oil of choice
2 cloves fresh garlic, minced
2 fresh tomatoes, diced
1 tbsp. basil, dried
1 tbsp. capers
1 cup pasta of choice (I enjoy whole wheat)
1 cup vegetable broth
enough water to cover pasta
splash of soy sauce
1/8 teaspoon fresh ground pepper
Saute’ garlic in oil until fragrant. Add remaining ingredients, adding just enough water to cover pasta. Bring to boil, reduce to simmer. Cover and cook until pasta is halfway cooked. Remove lid and continue cooking, reducing liquid as pasta cooks, stirring occasionally. Salt to taste, enjoy!
I love this recipe for all the variations!
gluten free: Use gluten free pasta and soy sauce- careful not to overcook your pasta
Proteins: You can add Better than Beef soy crumbles- they’re delicious!
You can also add cooked ground beef.
You can also add shrimp to the recipe as you are in the saute garlic step
Don’t have fresh tomatoes? A can of diced tomatoes will do very well and give you a more Bolognese style sauce.
I added capers and torn Proscuitto to my pasta for a ‘Puttanesca’ feel. I think some diced olives would also be marvelous.
When I cook pasta, I make enough to feed all of Italy.
That’s a good thing, because today I just returned home from running errands with a baby and was starving. The last thing I wanted to do was cook, it took all of my strength not to buy Chicken McNuggets from the golden arches. I’m afraid my child might be made of 50% nugget at this point.
Fortunately, this pasta came to the rescue! I was given this recipe by its’ very inventive creator- my sister. Okay, sister- in-law. I hate that term! We’re family!
I love this recipe for its’ versatility and economy. Who can’t afford some tomatoes and pasta? Plus the soy sauce adds an unexpected depth of flavor thanks to its’ Umami properties. It’s vegan friendly, beginner cook friendly, whole wheat or gluten free friendly.
Never had capers? Oh, friends. If you are lover of all things briny and pickled, these are for you! They also make an amazing Picatta (recipe idea, perhaps?) To order your very own capers Click here for some caper action.
A little pasta tip- in Italy and all the Italian places you love, pasta is finished cooking in the sauce so it absorbs the flavor. This is another reason I love this pasta, it seasons as it cooks. The next time you are too tired to cook- try this. All you need is one pot and very few ingredients to treat yourself.
See my recipes on Pinterest!