1 pound penne rigate (or any pasta that can hold sauce)
1 28 oz, can tomatoes (preferably diced and roasted-such as Muir Glen)
1/2 cup coarsely chopped Kalamata olives
3 tablespoons capers, with some of their brine (about 1 tablespoon)
2 tablespoons coarsely chopped garlic
2 tablespoons olive oil
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon black pepper, freshly ground
fresh basil leaves, minced or chiffonaded for garnish
Cook pasta according to package instructions to al dente.
Meanwhile, heat olive oil in saute pan over medium heat and cook garlic until lightly golden. Add spices and cook another minute.
Add tomatoes (with juice, coarsely chop if whole), olives and capers (with their brine). Cover and simmer 10 minutes.
Drain pasta when finished, and toss with sauce. Garnish with fresh basil leaves.
Serve with vegan parmesan, green leafy salad.
Can also be used a base for a pasta salad, adding baby corn, peas, pine nuts, etc.