Linguine With Capers & Olives

Linguine Pasta
Capers
Olives
Sun Dried Tomatoes
Canned Cherry Tomatoes
Garlic
Olive Oil
Salt (fine and rock salt)
Shot of White Wine
Parsley




Serving For Two

1. Prepare a pot of water and put it on full heat for the pasta.
2. Get a pan, later big enough to mix the pasta in as well, and add a finely chopped glove of garlic and a nice gurgle of olive oil. Let the garlic fry, but make sure it doesn't become gold or brown.
3. Add a handful of capers. These should be capers which are preserved in salt for the best flavour. You need to clean them well to avoid the pasta becoming salty. Then add a handful of stoneless olives and sun-dried tomatoes to the pan. If you like, you can also add a sprinkle of chilli.
4. When the ingredients have fried a little, add a shot of whine wine. Let the alcohol evaporate and simmer for a minute or so. Add a small pinch of salt.
5. Then add half a tin of canned cherry tomatoes, lower the heat and put a lid on the pan.
6. When the water is boiling in the pot, add around 230g of pasta and a pinch of rock salt.
7. The sauce does not take long to cook, so when the tomato sauce has reduced a little, switch off the heat ready to mix with the pasta. 
8. Drain the pasta when it's al-dente and add it to the pan with the sauce. Turn the heat back up and mix everything together. When the pasta and sauce have befriended, it's ready to serve up.
9. Add a sprinkle of finely chopped parsley for decoration and extra taste.

Enjoy!