Ingredients
Equipment
Method
Preparation
- Assemble all ingredients
- Crush garlic clove
- Rinse and finely chop capers
- Wash and chop parsley
- Drain and slice Kalamata olives
To Cook
- Boil some water, add salt, cook Fettuccine for 8 to 10 minutes, or as according to packet instructions.
- Heat frying pan
- Add olive oil, followed by crushed garlic; cook gently for 2 minutes
- Add chili and tomatoes; cook out for 8-10 minutes
- Add the chopped caper and olives to the sauce
- Drain the cooked pasta.
- Add the drained pasta to sauce, mix it all together
- Add chopped parsley and check seasoning
To Serve
- Sprinkle with some extra olives and capers to garnish
- Top with some fresh parsley leaf and a drizzle of olive oil
