Spaghetti with black olives

1 clove garlic

1 red capsicum

1/2 cup pitted black olives

2 tablespoons olive oil (the best you can find)

400g can tomatoes

1 tablespoon capers (optional)

salt and pepper

500g (1 packet) dried spaghetti

Thinly slice garlic. Chop capsicum up and cut olives in half.

Heat oil in a medium pan and add garlic and capsicum. Cook gently until capsicum is soft (about 5 minutes). Add tomatoes, olives, capers and capsicum. Cover and simmer for 10 minutes.

Cook spaghetti until al dente. Drain and toss in sauce.

Serves 4.