Ingredients
Scale
- 14 oz linguini
- 10 oz (about 2 cups) cherry tomatoes, sliced in half
- 1/2 cup green olives
- 1/4 cup capers
- 2 tablespoons olive oil
- 1 garlic clove, thinly sliced
- 1 teaspoon salt
- pinch of crushed red pepper
- 1 teaspoon Better-than-Bouillon
- 4 1/2 cups water
- 1/2 cup fresh herbs, chopped (Basil & Parsley)
- 1 tablespoon vegan margarine (optional)
Instructions
- In a large pot add the pasta, cherry tomatoes, green olives, capers, olive oil, garlic, salt, crushed red pepper, Better-than-Bouillon, and water.
- Bring to a boil and then reduce to a simmer. Cook for 8-9 minutes or until the pasta is al dente. Make sure to stir during the cooking time so that the pasta cooks evenly.
- Stir in the herbs and the vegan margarine. Serve immediately. Enjoy!
Notes
Do not omit the capers in this dish. It adds such a pop of flavor. Capers can be found in almost any grocery store.
