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Farfalle with Garlic, Sun-Dried Tomatoes and Basil (Vegan, Gluten-Free, Nut-Free, Soy-Free) |
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This recipe is from Levana Kirschenbaum, author of the cookbook, Levana Cooks Dairy-Free!
Ingredients: 1 pound farfalle, boiled until just tender, 1/2 cup of the cooking liquid reserved (rice (for gluten-free) or soba noodles great too) 1/2 cup olive oil 8 large cloves garlic, minced 1 large bunch basil, leaves only 2 cups sun-dried tomatoes, briefly soaked, squeezed dry and thinly sliced Salt and freshly ground pepper to taste 1/4 cup tiny capers 1 cup oil-cured olives, pitted and halved
Instructions: Toss all ingredients together thoroughly. Serve at room temperature.
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