pasta (options: spaghetti, linguine, penne)
1 cup kalamata olives
1 tablespoon capers
1 tin tomatoes or freshly chopped tomatoes
5 cloves garlic - finely chopped
red pepper flakes
 Cook pasta in boiling water until al dente.
 Fry garlic in olive oil until golden.
 Add tomatoes, black and red pepper - cook for 5 mins.
 Add olives and capers.
 Mix half the sauce with drained pasta and pour over the remaining sauce to serve.
- Delicious, tangy dish.