Ribbon Pasta with Anchovies and Olives
Cook pasta in plenty of boiling salted water according to the instructions. Peel garlic and cut into thin slices. Blanch tomatoes briefly, peel, cut in half and remove the seeds. Dice the tomatoes finely.
Drain anchovies fillets and olives. Heat olive oil in a large skillet and saute the pine nuts and garlic.
Add tomatoes, anchovies, olives and green peppercorns and cook until heated through. Season with salt and pepper. Add the drained pasta and toss.