Stef's whatever's in the cupboard pasta

Start boiling the pasta.

Slosh a generous amount of olive oil in a high-sided fry pan and pun on medium heat.

Chop a shallot super-finely and chuck in. Crush a clove of garlic and pop that in, too.

Two heaped tea spoons of capers and a handful of greek-style black, pitted olives (not the horrible waxy type).

Grind some black pepper and salt, and add a heaped teaspoon of Sambal Oelek.

Stir and simmer for a few minutes until the oil takes on a uniform reddish tint from the Sambal.

Drain the pasta, and pour the sauce over and mix. Serve.