​METHOD

1.Bring a large pot of water to a boil and cook the pasta according to the package directions.  Drain pasta in a colander.
2. Heat a large pan over medium high heat.  Add the jackfruit confit, capers and finely chopped garlic, and cook, stirring until the garlic is golden. This takes about 1 minute.
3. Add the canned tomatoes and cook, frequently stirring, for about 4 minutes.
4. Add the Italian herbs and olives and stir until well combined.  Optional step–add in powdered wakame.
5. Transfer pasta to a plate and serve the jackfruit sauce and fresh basil on top.