Or the beauty of the simple things…

Olives, capers, anchovies and tomatoes +  pasta cooked al dente…

When you try this dish you fully understand why it was associated to the “girls of pleasure”

Ingredients:

- 3 tbsp olive oil

- 3 garlic cloves, chopped

- 1 small anchovies tin (approx. 15 fillets), chopped

- 7 ounces / 200g black olives

- 3 tbsp capers, drained

- 1 pound / 500g pasta

- 1 tsp dried chili flakes

- 2 pound / 1 kg fresh tomatoes (if you are short on time canned tomatoes will do too)

Cooking instructions:

Cook the pasta “al dente“.

With the tip of a sharp knife, make a cross on the bottom of each tomato. Bring a pan full of water to boil. Remove from the heat. Submerge the tomatoes in the hot water, leave them until the skin starts to peel off. Carefully (do not burn yourself), remove the tomatoes from the hot water and peel them. Then chop them.

If you used canned tomatoes, skip the previous step, you should only chop them.

Heat the olive oil in a saucepan. Add the garlic and the anchovies, stirring. Add the capers, the chili and the olives. Stir and add the tomatoes, let simmer for 15 minutes, until it thickens.

Toss the sauce with the pasta, and serve this fascinating combination of flavours…

Enjoy!!