Recipe by: Karina Allrich

Tinkyada Pasta Joy now makes wonderful whole grain brown rice pastas – widely available in supermarket natural food sections. Brown rice pasta makes this dish gluten-free.

olive oil cooking spray
1 medium sweet onion, chopped
2 cloves garlic, minced
1 large can Italian whole plum tomatoes, with juice
2-3 tablespoons balsamic vinegar
1 tablespoon capers, drained, rinsed
1 1/2 cups cut green beans, cooked to tender-crisp
1 teaspoon Italian Herb seasoning (or dried basil)
1/4 teaspoon dried oregano
sea salt, to taste
freshly ground black pepper
12-14 ounces brown rice penne or spiral rotini pasta
Optional Garnish: grated vegan “Parmesan”
Preheat oven to 375 degrees.

1. Heat a spray of olive oil in a large skillet over medium heat; add the onion and cook, stirring, until soft and golden, about 5 minutes. Add the garlic and stir for a minute. Add the whole tomatoes and balsamic vinegar and cook for 2 more minutes. Remove from heat, stir in the capers, cooked green beans, Italian Herbs, oregano, sea salt and pepper. Pour the mixture into a shallow baking dish and roast for 20 to 25 minutes. If tomato juices begin to splatter, cover the baking dish loosely with aluminum foil.

2. Meanwhile, bring a large pot of salted water to a rolling boil. Cook the brown rice pasta until it is al dente. Drain and briefly rinse.

3. Place the drained pasta in a warmed serving bowl and toss with the roasted tomato and green bean mixture. (If the tomatoes are still whole and you prefer them in smaller pieces, break them apart a bit.)

Serve with a generous green salad on the side, and some vegan “Parmesan”, if desired. Enjoy!

Servings: 4

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