Linguine with Tomato, Olives, and Chile

Servings: 4 to 6 » Preparation: 10 mins » Cooking: 25 mins » Level: Easy
{{KB}} Ingredients:
  • 1/3 cup (90 ml) extra-virgin olive oil
  • 4 cloves garlic, finely chopped
  • 2 lb (1 kg) ripe tomatoes, peeled and coarsely chopped
  • Salt and freshly ground black pepper
  • 2 tablespoons capers preserved in brine, rinsed and drained
  • 1 ½ cups (150 g) pitted black olives, coarsely chopped
  • 1 lb (500g) linguine
  • 3 tablespoons finely chopped parsley
  • 1/2 teaspoon chile powder

Procedure:
  1. Bring a large pot of salted water to a boil over high heat
  2. Heat the oil on a large frying pan over medium heat
  3. Add the garlic and saute until pale golden brown, about 3 minutes
  4. Add the tomatoes and season with salt and pepper
  5. Cook for 10 minutes, then stir in the capers and olives
  6. Simmer until the tomatoes have broken down and the sauce is slightly thickened, about 10 minutes
  7. Cook the pasta in the boiling water until al dente
  8. Drain and add to the pan
  9. Toss over high heat for 1 minute
  10. Sprinkle with parsley and chile powder and serve hot
{{/KB}}