New dish – spaghetti with olives, capers, tomatoes, and breadcrumbs. 11/26/17

It is so nice to get back to eating NOT-turkey. We decided on an all vegan day to separate us from all the heavy food. After our breakfast oatmeal I had a lunch of brown rice with tofu and vegetables.

Brown rice with tofu and vegetables

This was followed by a dinner of spaghetti with tomatoes, capers, olives, and breadcrumbs. You can find it on The NY Times Cooking site. I toasted up some sliced garlic and breadcrumbs and set them aside. Then a sauce was made of canned and fresh tomatoes, olives, capers, garlic, and pepper flakes. John cooked up some whole wheat spaghetti and I added the pasta and about 3/4 cup of pasta water to the sauce. Each bowl was topped with the breadcrumb mixture and some parsley. This recipe is a keeper!

Whole wheat spaghetti with olives, capers, tomatoes and chili flakes topped with garlicky breadcrumbs and parsley

 

This entry was posted in Pasta, rice, Vegan, Vegetables, Vegetarian and tagged , , , , , , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s