• 700g pasta
• 12 cloves garlic, sliced
• 2 tsp chilli flakes
• 250g whole Kalamata olives, pitted and chopped
• 2 cans chopped tomatoes
• 1 tbsp tomato puree
• 3 sprigs parsley, chopped (sub dried parsley)
• 2 tbsp capers
• 2 tbsp soy sauce

Slowly fry garlic and chilli flakes in olive oil over low flame. Once you see the first hints of browning, add olives and fry a bit more. Add the rest of the ingredients and let simmer. Cook pasta, drain, and mix sauce in.

Serve garnished with roasted sunflower seeds.

Note: this recipe usually requires no added seasoning due to the saltiness of the ingredients.