Pasta with Capers, Olives and Tomatoes

What you need

• capers - ca 60g
• black pitted olives
• parsley (fresh)
• 1 onion, 1 garlic clove
• 4 tomatoes
• red pepper powder
• 1 glass of red wine
• parmesan cheese
• salt, pepper, oil

Equipment: pot, frying pan

How you do it

• drain the capers
• chop the pitted olives
• peel and chop the onion, garlic into small bits
• wash and cut the parsley
• wash and cut the tomatoes into quarters. If you don't like the skin - put the tomatoes into a pot of hot water until the skin cracks. then peel.
• bring a pot of water to the boil. when boiling add 1 teaspoon salt. when the salt is dissolved add the pasta.
• add 1 tbl spoon to the frying pan and heat until hot.
• add the capers, chopped olives. add a bit of salt and pepper.
• cook for ca 1 min. then add the chopped parsley, onion and garlic.
• cook for ca 2 min until the onion/garlic get soft
• then add the chopped tomatoes. add 1 tea spoon of red pepper powder.
• stir frequently and cook for ca 5 min.
• add the glass of red wine. cook until the most of the wine evaporates and the sauce gets thicker.
• in the meantime - when the pasta is ready: drain it.
• when the caper/olive/parsley/tomato sauce is thick add the pasta.
• stir and cook for another 5 min.
• serve hot with freshly grated parmesan