Fresh Puttanesca with Brown Rice





4 cups plum tomatoes, ripe, chopped
4 whole olives, Kalamata, pitted, sliced
4 whole olives, green, pitted
1 1/2 Tbsp capers, rinsed and drained
1 Tbsp garlic, minced
1 Tbsp Ultra Premium Extra Virgin Olive Oil
1/4 cups basil, fresh
1 Tbsp parsley, minced
1/8 tsp red pepper flakes
3 cup(s) cooked brown rice

In a large bowl, combine tomatoes, olives, capers, garlic, and EVOO.
Add the basil, parsley, and red pepper flakes, stirring to combine.
Cover and let stand at room temperature for 20-30 minutes, stirring occasionally.
Serve over hot cooked rice.

Nutritional analysis per serving
Serving size: About 2 cups
  • Calories: 250
  • Total fat: 6 g
  • Saturated: fat 1 g
  • Trans fat: 0 g
  • Monounsaturated fat: 4 g
  • Cholesterol: 0 mg

Serves 4


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