INGREDIENTS
1/2 cup flavorful pitted olives, lightly chopped {WE USED KALAMATA OLIVES}
2 ripe tomatoes, seeded and chopped
2 to 3 tablespoons chopped fresh mint
2 tablespoons capers
1 clove garlic, smashed
1 teaspoon red pepper flakes
1 teaspoon orange zest
1/3 cup olive oil
Kosher salt and freshly cracked pepper
12 ounces angel hair pasta {WE MADE ZUCCHINI PASTA!!}
Parmesan, for grating
We added Red Wine Vinegar to taste
DIRECTIONS
In a large pasta serving bowl, mix together the olives, tomatoes, mint, capers, garlic, red pepper flakes, orange zest and olive oil. Season with salt and freshly cracked pepper. Stir and lightly press the ingredients with the back of the spoon to incorporate flavors. Let sit for at least 30 minutes, or up to a day.
Just before serving, cook the angel hair pasta in salted boiling water according to package instructions. Remove the garlic clove from the pasta sauce. Drain the pasta and while still steaming hot, place the pasta on top of the cold sauce. Let sit for a minute before tossing the pasta. Top with grated Parmesan and serve.
**Ahh kittens do I have a tasty vegetarian recipe for you today! My 62 year old Dad has currently started a Raw diet. Yep, Raw diet. It is like vegan eating on steroids. Pretty much veggies, fruits and nuts and thats it. We eat together as a family all the time, so we have all been exploring Raw recipes to help him stay on track. My husband found this recipe and adjusted it by adding zucchini pasta and some red wine vinegar. It was so good and super healthy. To my surprise, it was actually very filling as well. Also, I don't like olives, but I every last one in this dish. Original Recipe found here. Our new favorite Raw recipe site found here. Enjoy!
{image credits Gemma Petrie and Food Network}
