•    250 g orecchiette
•    3 tablespoons olive oil
•    2 cloves of garlic
•    1 x 150 g jar of green olives (stones in)
•    8 tablespoons passata

Cook the pasta according to the packet instructions in a large pan of boiling salted water.

Peel, slice and fry the garlic for a few minutes in the oil until softened.

Stone and chop the green olives, reserving the brine. Add the olives to the pan, season, stir and cook for 2 minutes.

Stir in the passata and the brine, and cook for 5 minutes.

Reserving the cooking water, drain and add the pasta to the sauce. Serve immediately.