Cabbage, olives and tomato pasta

Cut the olives into 5mm wide, cut the dried tomatoes and cherry tomatoes in half, and the tomatoes into comb shapes.

Boil the spaghetti until it is slightly firm. (Approximately: about 1 minute before the displayed time)

While boiling the spaghetti, put A in a frying pan and heat over high heat, then turn low heat until the garlic is boiling and fry until golden brown.

Add capers, olives, anchovies, dried tomatoes and spaghetti boiled soup (about 80ml) and fry.

About a minute and a half before the spaghetti is boiled, add the bite-sized slices of cabbage and boil them together.

Add boiled cabbage with spaghetti, parsley (1 tsp), cherry tomatoes and tomatoes to a frying pan and fry.

Add the boiled spaghetti to a frying pan, add olive oil (1 tablespoon) and spaghetti boiling soup (about 50ml), and quickly stir-fry, then serve on a plate and it's finished.