I needed pasta today. Badly. I didn’t plan my meals very well and by the time 5pm hit, I was starving and my blood sugar was dropping fast. So I combined a few ingredients I had in my pantry, taking some inspiration from a Primo pasta and tuna recipe and created a really yummy vegan pasta dish. It hit the spot.
1 tbsp olive oil
2 garlic cloves, coarsely chopped
1 can (796 mL) chopped tomatoes
1 tsp oregano
1/2 tsp salt
1 tsp pepper
1/2 tsp hot pepper flakes
1 lb whole what spaghetti
1 cup combined sliced black olives and capers
1 avocado, peeled, pitted, and cubed
Cook the spaghetti as per package instructions. Meanwhile, heat oil in medium put over medium heat. Cook garlic for a few seconds, then add the tomatoes, oregano, salt, pepper, and hot pepper flakes. Bring to a boil, then reduce heat and simmer for 15 minutes. Add olives and capers and simmer for another few minutes. Drain the pasta, then add the tomato sauce to the pasta. Serve. Sprinkle the avocado chunks on top. Yum-o!