- 400g passata
- 1 tablespoon of capers
- 100g olives in brine, chopped, stones removed
- 1 onion, chopped
- Olive oil
- 320g spaghetti
- Fry the onion in some olive oil.
- Add the passata, the olives and the capers. Season with salt and pepper and add a good pinch of oregano.
- Cook over a low heat for half an hour.
- Mix with the cooked pasta and serve.