Pasta with olives, capers, and sun-dried tomatoes

INGREDIENTS
350g (12oz) dried penne or other dried pasta of your choice
1 tbsp olive oil
3 tsp salted capers, rinsed and gently squeezed dry
handful of black olives, pitted
6 sun-dried tomatoes in oil, chopped (reserve a little of the oil, optional)
salt and freshly ground black pepper

METHOD
Cook the pasta in a pan of boiling salted water for 8–10 minutes, or according to the packet instructions, until firm to the bite. Drain, and return to the pan with a little of the cooking water.
Meanwhile, in another pan, heat the olive oil over a low heat. Add the capers, olives, and sun-dried tomatoes, and cook gently for about 5 minutes, squashing them slightly with the back of a fork.
Tip the mixture over the cooked pasta, and toss through until evenly mixed. Add a little of the reserved oil from the sun-dried tomatoes (if using). Season well with salt and pepper, and serve immediately.