Ingredients
Pasta
1/3 cup Chunky black olive tapenade
Sundried Tomatoes finely chopped
chili flakes to taste
garlic finely chopped
1/2 cup reserved pasta cooking water.
Preparation
Cook pasta in salted water (taste like the sea) While pasta is cooking gently saute the garlic, then add tomatoes and chili flakes. Saute for one minute to allow flavours to marry. Remove from heat and add to tapenade in a bowly large enough to hold pasta. Before draining pasta ladle out 1/2 cup water a set aside. Drain pasta and add to bowl with tapenade tomatoe mixture and turn to coat. If pasta is dry or sticking together add small amounts of reserved water. Serve
