Pasta, Noodles and Rice Recipes - Pappardelle with Olives and Capers Recipe

Ingredients

Serve 4

• 300 g/10 oz pappardelle

• 125 g/4 oz black or green olives, pitted and roughly chopped

• 2 pinches crushed dried chil1ies

• 2 tablespoons capers, chopped

• 7 anchovy fillets, drained and chopped

• 4 large pieces of sun-dried tomatoes in olive oil, roughly chopped

• large handful of parsley, chopped

• 75 g/3 oz Parmesan cheese, freshly grated

• salt and pepper

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Method:

1. Cook the pasta until al dente. Meanwhile, put the olives into a saucepan with the chilies, capers and anchovies.

2. Add the sun-dried tomatoes with 4 tablespoons of their oil. Gently heat the mixture for 4 minutes until warm; do not let it fry.

3. Drain the pasta, add the olive mixture, parsley and Parmesan. Season with salt and pepper, mix well and serve.

4. This dish can also be left to stand for a while and served at room temperature.