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BT Pasta

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Author Notes

This is dually named for my friend Barbara T who gave me the original recipe, and for the ingredients Basil and Tomatoes. —journaler

  • Serves
    3 or 4

  • 3-4

    Garlic cloves

  • 2-3

    Shallots, chopped

  • 8

    Fresh Basil Leaves

  • 16 oz

    Crushed tomatoes (fresh or canned)

  • 2 tablespoons

    Capers (no liquid)

  • 1/4 cup

    black pitted olives, sliced

  • 1 pound


  • 1-2 tablespoons

    olive oil

  1. Note: Make the sauce in a dutch oven or large pot since you will be adding the pasta to the sauce.
  2. While cooking pasta saute garlic and shallots in olive oil, (use vegetable broth for fat-free version), until soft.
  3. Add basil and stir until wilted (the basil, not you.)
  4. Add tomatoes and simmer until nice and hot then add the capers.
  5. 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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