Ingredients:

• 2 8 oz. packages gluten-free rice or quinoa spaghetti
• 1 two-inch thick slice of bresaola* or pancetta, diced
• 1 small red onion, diced
• 2 cups cherry tomatoes, halved
• 1/2 cup capers, rinsed
• 1 cup olives, pitted
• 1 cup purple basil
• 2 large handfuls of arugula
• 2 Tbsp. olive oil
• Salt and pepper

Directions:

1. Cook the pasta in salted water, per instructions. Set aside.
2. Place bresaola or pancetta in a large sauté pan. Cook 2-4 minutes over medium-high heat until golden brown.
3. Add onion and cook until translucent, about 3 minutes.
4. Place tomatoes, capers and olives into pan, sautéing and stirring 3-4 minutes.
5. Remove from heat. Add basil and arugula and cooked pasta to the mixture. Toss together well.
6. Serve in bowls, drizzle with olive oil and season with salt and pepper.