Pasta Puttanesca Bowl

Sometimes you are just in the mood for a big bowl of pasta (gluten free of course) with a great healthy topping.Whether you make traditional (gluten free) pasta or zucchini spiral pasta, this vegan Puttanesca sauce is sure to delight your taste buds especially in the summer when fresh produce it at it's peak. No cooking necessary!!

I was able to find locally grown cherry tomatoes at a near by farm stand.
They were exceptionally flavorful and much better tasting than any I buy at the supermarket.

This simple recipe of a combination of capers, parsley, and sliced black olives, makes a delicious, low calorie, nutrient dense topping for any kind of pasta or rice.

The colors really popped, and the dish made a spectacular presentation.

If I had red onion or shallots in the house, I might have diced some up and added it to the recipe.

The combination of simple ingredients was quick and easy to assemble as the recipe does not require cooking. A perfect solution on a hot summer night when you want to keep cooking to a minimum.

I made zucchini pasta and stir fried it for about 2-3 minutes before adding my tomato topping

If you do not want to eat this over pasta or rice, it is delicious on its own and can serve as your salad.
You could even add a cup of cooked chickpeas to give it a little protein.



Ingredients: 

3 cups chopped tomatoes, ( I used cherry tomatoes)
1/4 cup chopped parsley
1/4 cup of capers
3/4 cup of sliced black olives
Any kind of cooked pasta (I use gluten free or spiralized zucchini)

Directions:

Mix chopped tomatoes, parsley, capers, and black olive in a medium size bowl and set aside.
Cook up your pasta, drain, and toss with the Puttanesca sauce!

Notes: 
I sauteed some white mushrooms and added them to my pasta bowl.

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Best Summer Salad: Raw Corn, Cilantro, and Cucumber salad 

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