Ingredients for 4 servings:
400gr short pasta (pennette rigate)
20 diced dry tomatoes
1 small onion
1 glass olive oil
20 black olives from Gaeta
salt
pepper

Preparation:
In a medium pan, brown minced onion and diced dry tomatoes
Add pitted and diced olives.
Cook for 15 minutes.

In the meanwhile cook pasta in abundant salted water. Drain when tender but firm and pour in sauce pan. Stir for 2 minutes.
Arrange over a serving plate and serve with abundant grained pepper.