Vermicelli with olives and capers

Ingredients for Vermicelli with olives and capers

Instructions for Vermicelli with olives and capers

To prepare the Vermicelli with olives and capers recipe, please follow these instructions:

Mash the sardilian fillets with a fork and melt them in the hot olive oil. Add capers, garlic and olives, all roughly chopped. Stir well and after a few minutes add the tomatoes into strips and a little later the chopped parsley. Boil for a few minutes. If the sauce is too dry, you can sprout with the pasta. Season with salt and pepper.

Cook pasta al dente and mix it with the sauce.