2 tablespoons extra virgin olive oil
1 cup thin slices of red onion
1/2 cup sliced chili peppers
2 tbsp capers
1/4 cup cannellini beans, drained, rinsed
6 olives slices (green or black)
3/4 cup chopped tomatoes
55 g (dry weight) pasta, preferably whole wheat
Optional: salt and pepper
1. Heat a large pot of salted water to cook the pasta. When the water boils, cook the pasta as directed on the packet.
2. Heat the extra virgin olive oil on medium heat in a frying pan. Add the red onion and chili peppers and cook for about 10 minutes or until the onion is translucent; season with salt and pepper. Add the capers, beans, olives and
3. Turn the heat to low and let the sauce cook for 15 minutes or until the pasta is ready.
4. Drain the pasta and toss in the sauce to get a good covering
MAKES 2 SERVINGS