Fusilli with capers and olives

Ingredients for 2 servings:

• 1 can of tomatoes, chopped
• 1 garlic clove(s)
• 60 g olives, black, pitted if possible
• 40 g capers, drained
• 190 g pasta (fusilli)
• 4 tbsp extra virgin olive oil
• Salt
• 1 peperoncini or chili pepper, dried
• salt water
• e.g. Parmesan, freshly grated

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Fusilli with capers and olives

Cook the fusilli in boiling salted water until al dente. Meanwhile, finely chop the garlic clove. Chop the pitted olives. Deseed and finely chop the chili pepper. Drain the brine from the capers. Heat the olive oil in a large pan and briefly sauté the garlic and chili pepper over low heat. Add the olives and capers and sauté for a few minutes. Add the tomatoes and cook for about 5 minutes. Season with salt. Drain the pasta, let it drain well, and mix thoroughly with the sauce. Serve with freshly grated Parmesan cheese.