Rice with Puttanesca Sauce

• 2 pounds ripe plum tomatoes, chopped (about 4 cups)
• 1/2 cup black Kalamata olives, pitted and sliced
• 1/2 cup green olives, pitted and sliced
• 2 tablespoons capers, rinsed and drained
• 1 tablespoon minced garlic
• 2 tablespoons olive oil
• 1/4 cup chopped fresh basil
• 1 tablespoon minced fresh parsley
• 1/2 teaspoon salt
• 1/4 teaspoon hot red pepper flakes
• 4 to 6 cups hot cooked short- or long-grain brown or other rice

1. In a large bowl, combine the tomatoes, olives, capers, garlic and oil.
2. Add the basil, parsley, salt and red pepper flakes, stirring to combine.
3. Cover and let stand at room temperature for 20 to 30 minutes, stirring occasionally.
4. Serve over the hot cooked rice.

tomatoes, black kalamata olives, green olives, capers, garlic, olive oil, fresh basil, parsley, salt, hot red pepper, longgrain brown

Taken from www.epicurious.com/recipes/food/views/rice-with-puttanesca-sauce-103945 (may not work)