SERVES 4
Ingredients:
400 gr linguine
800 gr tinned chopped tomatoes
100 gr stoned black olives
30 gr capers
100ml olive oil
2 cloves of garlic, sliced
plenty of chopped parsley
salt, pepper
-Fry the garlic gently in the oil.
-Add the diced tomatoes and a little salt.
- After about 10 minutes add the stoned olives and the capers.
-Another minute or so and the sauce will be ready.
- Cook the linguine pasta al dente.
- Remove them from the saucepan with a fork and add them to the frying-pan containing the sauce.
-Stir the linguine for a few minutes on a low heat until all the flavours have been combined.
-Add a generous sprinkling of chopped parsley and serve.
Recommended pasta: Linguine/Vermicelli |
