1 bag brown rice pasta
¼ c olive oil
3 tbsp capers, with juice
1 can (15 oz) drained black olives
4 sheets Nori Seaweed, crumbled
3 tbsp lemon juice
3 Garlic cloves, minced
Salt and black pepper to taste
Instructions:
Cook pasta according to directions on the bag and set aside. Add oil to prevent sticking.
Heat 2 tbsp of olive oil to sauté the garlic, capers and olives together. Remove from heat and add the lemon juice and remaining olive oil (2 tbsp).
Mix lightly to well coat the pasta.
Add the sheets of Nori seaweed by crumbling the sheets into the pasta and blend. The sheet will re-hydrate when being mixed, serve warm!
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