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B. T. Pasta

4 Garlic cloves; chopped
3 Shallots; chopped
7 Fresh basil leaves; cut up
1 15 oz can tomatoes, canned -
2 ts Capers; no liquid
1/4 c Black olives; sliced
1 lb Pasta; cook while you make


Make sauce in dutch oven sized pot because you are going to add the pasta to the sauce instead of the other way around. Saute garlic and shallots in pam, water or veggie stock. Add basil and stir until wilted. Add tomatoes and simmer till nice and hot. Add the capers. When pasta is cooked, drain well and add to the sauce. Mix well and add chopped olives. Mix lightly and serve.




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