Shrimp and Tomato Pasta

Heat 3-4 tablespoons oil in a pan and sweat the onion until translucent. Add the tomatoes and cook, covered, for 2-3 minutes. Stir in 2-3 tbsp water. Thoroughly rinse the capers under cold running water, drain and add to the tomatoes along with the olives. Simmer for 1 minute, add the parsley and season with salt and pepper. Add the shrimp, cover and simmer for 2-3 minutes, until just pink. Meanwhile, cook the pasta in plenty of salted boiling water until al dente. Drain, toss with the sauce and serve immediately.