Pasta Puttanesca

Not much to say except... you must make this. (Oh, and the picture doesn't do it justice!)

I know, normally Pasta Puttanesca has anchovies in it, but it's plenty easy enough to make without. You won't even miss the annoyingly salty dead fish. Do make sure you include the capers though, even if you're not sure you'll like them. They totally make this dish.


PASTA PUTTANESCA!

1 tbsp flavorful olive oil
3 cloves garlic, smashed through garlic press or grated finely with a microplane grater
1 tbsp chopped fresh basil
2 tbsp capers
1/4 cup chopped kalamata olives (not the generic black salad olives, please!)
1/2 tsp red pepper flakes, or less to taste
dash salt and pepper, to taste
1 tbsp olive brine (adds that sharp salty taste!)
2 (28-ounce) cans Roma plum tomatoes, broken into pieces, (just crush them with your bare hands like Emeril does, or mash with a potato masher) with juice
About 1 lb. cooked pasta


Lightly saute the garlic in olive oil for a minute or two - really, just warm it enough to start it cooking, do NOT brown! 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 fifteen minutes.

Serve over pasta, sprinkle with Nutritional Yeast if you want and I always add a few more capers (no, those are not overcooked peas in the picture! Please!) 'cause I love the things!!