Recipe - Michele Bernsteins B T Pasta

4 Garlic cloves chopped
3 Shallots chopped
7 Fresh basil leaves cut
Up
1 15 Oz Can
2 teaspoon Capers no liquid
One fourth cup Black olives cut or sliced up
1 pound Pasta cook while you
Make
Tomatoes, Canned crushed

Make sauce in dutch oven sized pot because you are going to add the pasta
to the sauce instead of the other way around. Saute garlic and shallots in
pam, water or veggie stock. Add basil and stir until wilted. Add tomatoes
and simmer till nice and hot. Add the capers. When pasta is cooked, drain
well and add to the sauce. Mix well and add chopped olives. Mix lightly and
serve.

EATL Gary Watson /\ Santa Cruz Mtns. / \/\ Nirvana, with an
Los Gatos, CA / /\/ \ ocean view... / / \ \ ~~~~~~~~~~~~~~~~

Recipe By :

From: Western Mexican Cookbook

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip