100% Organic Extravirgin Olive Oil
1 lb - 450 g Pasta
9 oz - 250 g Diced Tomatoes
1 Chopped Onion
8 Chopped Black Olives
8 Chopped Green Olives
In a pan with extravirgin olive oil fry onion, olives and capers until golden, then add tomato and season with salt and chilli pepper then cook for 15 min.
In a pot with boiling salted water cook pasta then drain it.
In a bowl stir pasta with sauce.