This is a really fast, simple, healthy and delicious summer meal, and it is extremely satisfying. On hot, humid days the last thing I want to do is fire up the oven. This dish comes together on the stove in 20 minutes and requires only a handful of ingredients. If you have a garden, throwing in a bunch of fresh herbs (mint, parsley, tarragon, etc.) will elevate this pasta even more. Make sure not to cook the brown rice pasta past al dente or it will become very gummy. Of course, you could use wheat pasta, but it’s never a bad idea to take a break from wheat, especially if you can find a substitute that is equally delicious.
Brown Rice Spaghetti in Fresh Tomato Sauce
4 oz. dried brown rice spaghetti (Trader Joe’s carries a great organic product)
4 large, very ripe tomatoes, diced and seeded
¼ c black olives, pitted
2 c baby kale, chard or arugula
Handful of fresh basil leaves, torn
2 tbsp olive oil or sunflower oil
1 tbsp extra-virgin olive oil
1 tsp minced garlic
¼ c freshly grated parmesan (optional)
Bring a large pot of salted water to a boil. Add pasta and cook for 8 minutes or until al dente. Strain, pour back into pot and immediately toss with 1-2 tsp extra-virgin olive oil. Meanwhile, in a large sauté pan, add tomatoes, garlic, 2 tbsp oil and cook over medium-low heat until garlic is soft and tomatoes are broken down. Stir in greens and cook until just wilted. Add pasta, olives, and parmesan (if using). Divide between two bowls and top with basil and extra-virgin olive oil. Serve immediately.