At this time of year, so many of us seek comfort food and warmth…but, of course, so much of that comfort comes from the less-than-healthy indulgence. Keep the red and green holiday theme going with this nutritious option from Curry Girls Kitchen.
Ingredients (serves 4-6):
1-2 Cloves Garlic, minced and/or shallots or fresh spring garlic sliced
1 Tbsp Capers
¼ Cup Kalamata Olives
1-2 Fresh Tomatoes, chopped or Sun dried tomatoes slivered
¼-½ tsp Crushed Chili Pepper flakes
Olive Oil, enough to drizzle
1 lb Pasta
¼-½ Tbsp Crumbled Feta Cheese
Salt and pepper to taste
Fresh Basil, 5-10 leaves (optional)
Optional: 1 Zucchini cut in half and then into half moons & 1 head of Broccoli chopped and blanched (= boiled in water for 3 minutes)
~Pre-heat sauté pan on med-low heat.
~Ready all your ingredients. Bring 4 -6 Cups water to a boil for the pasta. Sauté garlic for 1 minute. Add capers, tomatoes, olives, zucchini, broccoli, and chili flakes. Cook 2 minutes, set off heat, keep covered and warm.
~Cook pasta. If using gluten-free brown rice pasta, once water has returned to a boil, boil for 7 minutes exactly. Rinse pasta and toss with cooked ingredients. Drizzle olive oil, and basil leaves on top. Fresh ground pepper and salt to taste. Adjust chili pepper seasonings to desired heat.
Enjoy with a nice salad!