Pasta with Capers & Olives

I used fresh garlic, and the cloves were small, so I used four. Adjust accordingly. Also, I'm avoiding onions at the moment, but feel free to add some, finely chopped, along with the garlic.

I didn't have any white wine at home, so I used a lovely apple juice - really, an apple must, which is more like a cider, but without the bubbles. Dry apple cider would also be a good choice.

Pasta with Capers & Olives
serves 4

400 g dried pasta
1 tbsp olive oil
3-4 garlic cloves, finely sliced

2 tsp dried thyme

400 g whole tomatoes
150 ml white wine or apple juice
3 tbsp capers
handfull of Kalamata olives
150 g mozzarella, torn
salt, pepper

Heat the olive oil in a heavy pot, and fry the garlic on low heat until softened  and fragrant. Add the thyme and fry for a minute. Add the tomatoes and the wine or apple juice. Mash up the tomatoes with a spoon. Let the sauce cook on low heat, uncovered, while you cook the pasta.

Cook the pasta in plenty of salted water.

Finely chop the capers and the olives - I use a tiny food processor for this. Add to the sauce. Finally add in the drained pasta, and the mozzarella, torn into little bits. Season with salt and pepper.