Buckwheat Noodles Putanesca
|Canned italian peeled tomatoes and juice||1⁄2 Cup (8 tbs)|
|Green stuffed olives||10 , sliced|
|Chopped basil||1 Tablespoon|
|Chopped spring onions||1 Tablespoon|
|Capers||10 , drained|
|Buckwheat noodles||6 Ounce (185 Grams, Dry Ones)|
|Basil sprigs||3 (For Garnishing)|
1. In a medium saucepan, place tomatoes, olives, basil, spring onions and capers. Bring mixture to the boil over moderate heat.
2. Bring a large saucepan of water to the boil, add noodles and cook until tender, about 5 minutes, drain.
3. Arrange noodles on each serving plate and top with tomato sauce, serve mmediately.
Garnish with fresh basil sprig if desired.