PAPPARDELLE WITH OLIVES AND CAPERS

Preparation Method :

• Roughly chop the olives. Put them into a saucepan with the chilies, capers, and anchovies.
• Chop the sun-dried tomatoes roughly and add them to the saucepan with 4 tablespoons of the olive oil.
• Gently heat the olive mixture for 4 minutes until warm; do not let it fry.
• Meanwhile, bring a large saucepan of water to a boil. Cook the pappardelle for 4 minutes if fresh and 7 minutes if dried, or according to packet directions.
• Drain the pasta, then add the warmed olive mixture, parsley, and Parmesan. Season with salt and pepper.
• Mix well with 2 spoons and serve. This dish can also be left to stand for a while and served at room temperature.