INGREDIENTS FOR 4 PEOPLE:

• 500 g. tomato pulp

• 50 g. black “leccino” olives

• 50 g. desalted capers

• 80 g. extra virgin olive oil

• 1 clove garlic

• oregano and salt to taste

• 350 g spaghetti

 

DIRECTIONS:

Brown the garlic in the oil. Add the tomato pulp, the olives and the capers; add salt and cook on low heat for 15 minutes. Cook the spaghetti in a large pot of lightly salted water and drain when “al dente”. Combine the spaghetti with the sauce and add a lot of oregano. Toss for a few minutes and then serve.