John Myers
Ingredients for 1 servings:
- 200 g shell pasta
- 1 can tomato(s), preferably San Marzano, approx. 400 g each
- 2 garlic cloves
- 1 shallot(s), finely diced
- 50 g olives, black, uncolored, pitted
- 1 tbsp, heaped capers
- some parsley, chopped
- chili powder
- Salt and pepper, freshly ground
- possibly Parmesan
- 2 tbsp olive oil for frying
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes
Cook the pasta in a large pot of salted water according to the package instructions until al dente. Peel and chop the shallot and garlic. Wash the parsley, shake dry, and chop finely. Heat the oil in a pan. Sauté the shallot, garlic, and parsley over low heat for a few minutes. Crush the tomatoes, add them with their juice, and stir in. Season the sauce a little and simmer gently for about 5 minutes. Add the olives and capers and cook for a few more minutes. Then season the sauce well and fold in the cooked pasta. If you like, add freshly grated Parmesan cheese at the table.
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