Linguine Alla Puttanesca

"linguine" gr. 600
black olives (di Gaeta) gr. 150
cappers gr. 30
olive oil gr. 100
tomatoes kg. 1
four cloves
abounding parsley
salt; pepper as You like

In an holding frying pan brown the cloves.
Add then the tomatoes cut into pieces or squeezed, and some salt.
When the tomatoes are almost cooked add the cappers and the stoned
olives and cook five minutes yet.
Cook not much the pasta, drain and put it in the frying pan.
Put the frying pan on the fire for about two minutes turning round the
pasta several times until it well absorbs all the sauce.
At the end of cooking add the minced parsley and serve at once.