Spaghetti with Olives, Tomato, and Capers

• 1 package (500 g) spaghetti
• 1 teaspoon salt
• 1 vegetable stock cube

For the Sauce

• 4 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 ½ cups pitted black olives
• 2 tablespoons capers, well rinsed
• ½ cup fresh parsley, finely chopped
• 1 cup pasta water
• 1 level teaspoon salt
• 1/3 teaspoon black pepper

1. In a pot, add plenty of water. When it boils, add the salt and stock cube. Stir and add the pasta.
2. Let the water boil again, then lower the heat to medium and cook for about 8 minutes until al dente. Drain the pasta, reserving 1 cup of the pasta water.
3. In a large pan, heat the olive oil and sauté the onion until softened. Add the garlic and stir for a few seconds until fragrant. Add the olives and stir to sauté them.
4. Add the tomato paste and cook it on the bottom of the pan for a minute to deepen its flavor. Add the capers and the reserved pasta water to create a light sauce.
5. Season with salt and pepper and sprinkle with parsley. Add the spaghetti to the pan and toss well to combine with the sauce. Serve immediately.