FETTUCCINE WITH TOMATOES CAPERS AND OLIVES.

1 1/2 pounds ripe tomatoes, peeled, seeded, and chopped
4 cloves garlic, finely chopped
1 pound spelt or whole wheat fettuccine
¼ cup extra-virgin olive oil
8 black olives, pitted and coarsely chopped
8 green olives, pitted and coarsely chopped
2 tablespoons capers, rinsed; chopped if large
3 tablespoons chopped flat-leaf parsley
Salt and freshly ground black pepper to taste

Bring a large pot of well-salted water to a boil and cook the fettuccine until al dente. Drain it well , return it to the pot, and bring the heat to low. Add the tomatoes and chopped garlic. Then add the olive oil, olives, capers, parsley, salt, and pepper. Let sit for 3 to 5 minutes to absorb the flavors before serving.

Washington DC Center of Self Realization Fellowship
4907 Niagara Rd. Suite 101, College Park, Md 20740
Phone: 301-345-4172
SRF Website www.yogananda-srf.org