1 bag of Penne Brown Rice Pasta
1/2 small jar of Capers, drained
Kalamata olives, drained and diced- you’ll need to eyeball the amount since they are very salty.
1/4 of a Red onion diced
3 Garlic Cloves, crushed
3 large tomatoes diced
1/2 Cup Extra Virgin Olive Oil
While the pasta is cooking, simmer garlic, onion, tomatoes, capers, kalamata olives in Extra Virgin Olive Oil on low-med heat in a saucepan. (I find using a food processor to “dice” the kalamata’s is way easier than cutting them up). Once the tomatoes are cooked down a bit, drain the pasta and add in the saucepan ingredients back into the pasta pot and stir on low-med heat for 1-2 minutes. Serves 4.
*Kalamata olives are very salty so just add as many as you prefer for taste