A taste of Summer

Pasta with sun-dried tomatoes, capers and olives

Serves 4

300/320 g pasta (spaghetti, linguine or short curly pasta)

1 clove garlic

4/6 tablespoons olive oil

8 sun-dried tomatoes packed in oil

5 pitted black olives

1 tablespoon pickled capers

Oregano

Hot chili pepper, or powder

4 tbsp tomato puree

Salt

Toasted breadcrumbs (optional)

Chop the garlic finely and fry it gently in a pan with the oil. Meanwhile, chop the tomatoes, olives and capers coarsely and add them to the mixture. Add the tomato puree, some chili pepper or chili powder, according to your taste and a pinch of oregano. Stir and let the sauce thicken over medium heat. Taste, adjust salt and then turn off the heat and  set aside. Cook the pasta in abundant boiling salted water, drain it “al dente”. Put the pan with the sauce on the fire, pour the pasta and toss for a few minutes so as to coat well. If you want, sprinkle with some toasted breadcrumbs and  serve immediately.