Olive-and-caper pasta sauce

Olive-and-caper pasta sauce

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  • 4
  • Easy
  • Meat-free
  • 10 minutes
  • 25 minutes
  • Woolworths Hartenberg Shiraz 2017


  • ¼ cup olive oil
  • 100 g capers, roughly chopped
  • 140 g pitted olives, roughly chopped
  • 5–6 cloves garlic, finely minced
  • 410 g can tomato purée
  • sea salt and freshly ground black pepper, to taste
  • 500 g penne, cooked al dente

Cooking Instructions

Simmer all the ingredients except  the pasta over a medium heat for 6–7 minutes. Serve with the pasta.

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Sam Woulidge Recipe by: Sam Woulidge
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Cape Town-based writer Sam Woulidge is a regular TASTE columnist, blogger and author of 'Confessions of a Hungry Woman'. Follow her on Twitter @samwoulidge

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