I have been busy since my return from Europe with the kids so meals have been quick. Usually we are making a dish to take over to a friends house while making a quick bite to eat. This brown rice pasta dish takes minutes to put together and my kids like it although, Ava is not keen on olives, she eats around them.
Brown rice pasta is a staple in our house and although I lived without pasta for years when eating strictly paleo, I ate this with the kids yesterday. You can also use penne noodles because they hold the sauce like fusilli. There will be a name change to the blog soon as some have anticipated already. I have started to add gluten free grains back to my diet.
If you are serving this to young kids omit the olives. I shaved a raw milk parmesan over their noodles and sprinkles on fresh parsley for garnish. I added chopped fresh basil leaves to mine but it is great without it.
adapted from my father’s daughter
- 3/4 pound brown rice fusilli noodles
- coarse sea salt
- 2 tbsp extra virgin olive oil
- 2 cloves garlic, thinly sliced
- pinch of red chile flakes
- 5 olive oil packed spanish anchovies
- 1 heaping tbsp salt packed capers
- 1/3 cup pitted nicoise olives
- 2 cups tomato sauce
- 1/2 tsp fresh ground black pepper
- parley for garnish
- parmesan for garnish
- Bring a large pot of water to rolling boil and salt the water generously. Drop in the fusilli and cook according to the package directions.
- While the pasta is cooking, put the olive oil in a saute pan over medium heat and add the garlic and chile flakes, cooking for a minute or two. Avoid burning the garlic. Add in the anchovies and capers and cook for another minute breaking down the anchovies with the back of a spoon. Add in the olives and break them down with the spoon as well. Stir in the tomato sauce and let the sauce reduce over low heat for about 10 minutes.
- Drain the pasta reserving a few tablespoons of the pasta water. Add the pasta to the sauce and stir to combine. Serve the pasta and top each plate with parmesan, parsley, fresh cracked pepper and a sprinkle of sea salt.