Meals and Courses

  • 125 g (4 oz) pitted black olives
  • 1 red chilli, deseeded and sliced
  • 4 tablespoons capers in brine, drained
  • 2 tablespoons sun-dried tomato paste
  • 3 tablespoons chopped basil
  • 3 tablespoons chopped parsley or chervil
  • 4 tomatoes, chopped
  • 125 ml (4 fl oz) olive oil
  • 375 g (12 oz) fresh ribbon pasta or pasta shapes
  • salt and pepper
  • Parmesan cheese shavings, to serve

Place the olives, chilli and capers in a food processor or blender and process until quite finely chopped. Alternatively, finely chop them by hand. Mix with the sun-dried tomato paste, herbs, tomatoes and oil, and season to taste with salt and pepper.

Cook the pasta in plenty of lightly salted boiling water for 2–3 minutes, or according to the packet instructions, until al dente. Drain and return to the saucepan.

Add the olive mixture and toss the ingredients together lightly over a low heat for 2 minutes. Serve sprinkled with Parmesan shavings.

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