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.