Ingredients: Per 4 servings
Brown the sliced garlic in a pan with the oil, making sure it does not darken too much.
Add sliced fresh chili or crumble in dried chili wearing single-use gloves.
Rinse the capers under running water to remove the salt then chop coarsely.
Add the capers to the garlic and continue cooking over low heat for 2 minutes.
Increase the heat and add the tomatoes. Add salt to taste and continue cooking over high heat for about 5 more minutes, stirring occasionally, and then add the halved olives (sliced if they are large ones).
Cook the pasta al dente in boiling salted water, then drain and cover with the sauce and a sprinkling of parsley.
This recipe can also be used with spaghetti.