In una casseruola media aggiungete una bella spruzzata di olio d’oliva e fate soffriggere brevemente l’aglio.

Pit the olive and add to the saucepan.

Denocciolate le olive e aggiungetele nella casseruola.

Fry for few minutes and then add the chopped tomatoes.

Fate soffriggere per qualche minuto e poi aggiungete i pomodorini tagliati a pezzetti.

Wash the capers under running water to remove the salt and add to the pan.

Simmer on low heat until the tomato sauce has thickened and has a lovely consistency.

While the sauce is cooking boil salted water in  a large pot.  Add pasta, and cook  until “al dente”.

Drain and add to the tomato sauce.

Mix well and serve with roughly chopped basil.

Enjoy!!
due Tortore in cucina 2013