Ingredients:

• olive oil
• gluten free pasta
• leek, chopped and washed
• 2 plum tomatoes, diced
• handful of olives, roughly chopped
• small handful of capers, roughly chopped
• crushed garlic about 6 anchovy fillets, chopped.
• parmesan, freshly ground

Cooking Instructions:

1. Put the pasta on, cook according to packet instructions.
2. Saute leek in lots of good olive oil.
3.  Add diced tomatoes. Stir in and chuck in olives and capers.
4. About 2 minutes before serving, stir through anchovies – they don’t need to cook, just warm through.
5. Drain pasta, stir into the sauce. 6.  Serve with big grinding of black pepper ad freshly grated parmesan.