1 box of brown rice spaghetti or capellini
1 cup of roughly chopped pitted kalamata olives or pitted black olives
1/4 cup of Dulse leaves chopped (if using Dulse flakes 3-4 tablespoon is plenty unless you like it super oceany…why Dulse? “Anchovies!!”) 4 cloves garlic roughly chopped
1 jar of your favorite marinara
1 teaspoon of red chili flakes
1 cup of chopped fresh parsley (yes I like it herby!)
3 tablespoons of capers (I didn’t have them here but worth adding)
Good olive oil for drizzling
Sea salt and pepper

Cook pasta as directed. Let cool (I always rinse my gf pasta w cold water to prevent gumminess.) In a large shallow pan, add abt 1/2 cup marinara sauce. Being to a sizzle on medium high heat and add chopped garlic. Let the sauce cook the garlic, when fragrant after about 3 minutes add Dulse flakes. Simmer for another 3 minutes. Add chili flakes. Add entire jar of sauce bring to a boil then simmer and cover for about 15-20 minutes on low. Meanwhile chop the parsley and olives. Taste the sauce and season with salt and pepper if needed. After sauce simmers, add cooked pasta and mix well letting pasta soak up the sauce on medium low heat for about 5 minutes. Add parsley and olives and mix well. Turn off heat. Drizzle generously with olive oil. Serve hot with extra chili flakes and a big bowl of raw arugula and shaved fennel or extra points 😉