Recipe for Olive, Pecorino and Parsley Sauce

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Yield:

1 servings

Ingredients:

Amount	Ingredient
110 gm	Green olives stuffed with anchovies, (4 oz)
55 gm	Pitted black olives, (2 oz)
125 ml	Olive oil, (4fl oz)
1 tbl	Capers
3 tbl	Chopped flat leaf parsley
55 gm	Aged Pecorino cheese, (2 oz)
4 x	Ripe tomatoes
	Salt and pepper

Instructions:

Instructions: Cut the olives in half and put them to soak in the oil while you cook the pasta. Skin, deuseed and chopp up the tomatoes. Stir all the sauce ingredients into the olive mixture and serve the pasta in a bowl topped with the sauce.

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