Black Olive Jewel Pasta

• 60 grams Black olives
• 1 Anchovy filet
• 1 clove Garlic
• 1 Red chili pepper
• 3/4 to 1 tablespoon Capers
• 1 1/2 tbsp White wine
• 1 tbsp Fresh parsley
• 1 Olive oil, salt and pepper

1. Chop up the black olives roughly.
2. Finely mince the garlic.
3. Chop up the capers roughly, as well as the anchovy.
4. Heat olive oil and garlic in a pan.
5. Turn on the heat, and saute slowly until the garlic is aromatic.
6. Add the red chili pepper, anchovy, and capers and saute quickly.
7. Add the parsley and white wine, and simmer.
8. Simmer simmer... it's done before you know it, so watch out!
9. When the sauce has reduced, add the black olives and saute quickly.
10. Add the boiled pasta with 2 to 3 tablespoons of the cooking water.
11. Arrange nicely on a serving plate and it's done.
12. Sprinkle on salt, pepper or cheese to taste.
13. I added shredded basil leaves.
14. This works, too.

black olives, filet, clove garlic, red chili pepper, capers, white wine, parsley, olive oil

Taken from cookpad.com/us/recipes/155363-black-olive-jewel-pasta (may not work)