Recipe

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• 1 tbsp capers
• 4 anchovy fillets
• 8 black olives
• 3 -4 fresh italian plum tomatoes, peeled and seeded
• 796 ml canned tomatoes
• 1/4 cup olive oil
• 2 garlic cloves
• 1 tsp chili pepper flakes
• 1 lb ribbed penne
• chopped flat leaf parsley

• 1 Rinse capers and anchovy fillets. Drain and blot with paper towels.
• 2 Pit olives and chop finely. Chop anchovies finely.
• 3 Dice fresh and canned tomatoes.
• 4 Place oil in a saucepan pver low heat. Add whole garkic cloves, tomatoes, capers, olives anchovies and chilli flakes. Cook over high heat for 10 to 12 minutes, stirring occasionally.
• 5 In a large pot, cook the pasta in boiling salted water until al dente.
• 6 Pour one cup of sauce into a hot serving platter.
• 7 Add the drained pasta. Coat well with sauce.
• 8 Serve in 4 heated deep plates or pasta bowls. Garnish each serving with remaining sauce.
• 9 Sprinkle with chopped parsley and serve.