Pasta with olives, capers, and sun-dried tomatoes

Pasta with olives, capers, and sun-dried tomatoes
Preserved ingredients have deeper, more intense flavours, as well
as being convenient.
INGREDIENTS
350g (12oz) dried penne or other dried pasta of your choice
1 tbsp olive oil
3 tsp salted capers, rinsed and gently squeezed dry
handful of black olives, pitted
6 sun-dried tomatoes in oil, chopped
(reserve a little of the oil, optional)
salt and freshly ground black pepper
METHOD
1 Cook the pasta in a pan of boiling salted water for 8–10 minutes, or according to the packet
instructions, until firm to the bite. Drain, and return to the pan with a little of the cooking water.
2 Meanwhile, in another pan, heat the olive oil over a low heat. Add the capers, olives, and
sun-dried tomatoes, and cook gently for about 5 minutes, squashing them slightly with the back
of a fork.
3 Tip the mixture over the cooked pasta, and toss through until evenly mixed. Add a little
of the reserved oil from the sun-dried tomatoes (if using). Season well with salt and pepper,
and serve immediately.

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