Ingredients - Serves 6

500g linguini
800g plum tomatoes
½ a red chilli pepper
180g black olives, stoned and chopped
2 garlic cloves, crushed
A handful freshly chopped parsley
Extra virgin olive oil
Salt and freshly ground pepper

Bring a pot of slightly salted water to the boil. When it has reached boiling point, add the pasta and cook until al dente. Drain and set aside.

Blanch the tomatoes in hot water for a minute. Drain, peel and remove the seeds. Chop finely and set aside in a bowl.

In a large frying pan heat 2 tbsp extra virgin olive oil and fry the garlic cloves until slightly golden.

Add the chopped chilli and fry for a further minute. Add the olives and tomatoes and cook for a further minute.

Toss the pasta into the pan and mix well. Sprinkle over the chopped fresh parsley and a drizzle of extra virgin olive oil.

Serve at once.