Ingredients:
- Pasta 400g
- Canned tomatoes 500g
- Onions 1 piece
- Garlic cloves 3
- Fresh thyme 2 stalks
- Green basil 1 stalk
- Olives 10 pieces
- 1 tablespoon capers
- Lemons 1 piece
- Ground black pepper to taste
- Salt to taste
- Parmesan cheese to taste
Instructions:
1. Finely chop the onion and garlic and fry in olive oil until then, until the onion is transparent.
2. Canned tomatoes, peeled, in its own juice, cut into small pieces and add to the onions and garlic. Separate thyme and basil from stems and add to the onions, garlic and tomatoes (if not at hand fresh thyme and basil, you can put two teaspoons of the mixture of spices "Provencal herbs").
3. Just add pepper, salt and the remaining tomato juice from the tomatoes and simmer everything on low heat for about 20 minutes, stirring occasionally.
4. Boil the pasta.
5. When the sauce is ready, add the pasta, cut in half the olives, capers, grate zest of half a lemon.
6. Mix well and let stand 5 minutes.
7. Serve pasta sprinkled with Parmesan cheese.
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