Serves 2

Ingredients:

• 2 Tbsp Extra Virgin Olive Oil
• 3 cloves freshly minced garlic
• dash chilli flakes
• Can chopped tomatoes
• 1 Tbsp capers
• 12 Kalamata Olives (pitted), halved
• 1 tsp fresh Oregano / Italian Parsley / Thyme / Basil
• Vermicelli rice noodles (x2) (or any pasta)

Method:

1. Heat oil in large saucepan over medium-high heat
2. Add garlic & chilli flakes, until garlic lightly browned
3. Add tinned tomatoes, bring to boil, reduce to simmer
4. Add capers, olives, and herbs. Simmer for 20 minutes
5. Whilst sauce is cooking, soak vermicelli / bring pasta to boil in salted water
6. Once pasta is prepared, add to main sauce with 1/3 cup of the pasta water
7. Serve with yeast flakes as preferred.