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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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