Spaghetti with olives and capers
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For 6-8 people
600 g of spaghetti
2 cloves garlic
500 g of pitted black olives
50 g capers
500 g tomatoes
extra virgin olive oil
salt and pepper
Take the stoned black olives, capers, crushed garlic and fry it in a pan.
Soak capers and olives, add the fresh tomatoes cut in half and cook.
Add parsley before remove from heat and Add drained spaghetti al dente.
(Thanks to Claudia R.)