Servings: 2

20 oz black olives 20 oz black olives
4 anchovy fillets, rinsed and dried 4 anchovy fillets, rinsed and dried
1 tbsp capers, rinsed 1 tbsp capers, rinsed
3 tbsp olive oil 3 tbsp olive oil
2 sundried tomatoes packed in oil, finely sliced 2 sundried tomatoes packed in oil, finely sliced
450g fresh or 100g dried pasta 450g fresh or 100g dried pasta
freshly-grated parmesan cheese freshly-grated parmesan cheese

Chop the olives and anchovies, but not to a puree, then add the capers.
Warm the oil in a shallow pan and stir in all the ingredients except the pasta and parmesan.
Let the ingredients warm through gently, but do not let them bubble.
Cook the pasta in boiling salted water until al dente. Drain and tip into a warm serving bowl.
Pour over the olive sauce. Stir gently and serve. Pass the parmesan.