Cabbage, olives and tomato pasta

Cut the olives into 5mm wide pieces, the sun-dried tomatoes and cherry tomatoes in half, and the tomatoes into wedges

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, sun-dried tomatoes and spaghetti cooking water (about 80ml) and stir-fry

About 1.5 minutes before the spaghetti is done, add the roughly chopped cabbage and boil together

Add the boiled cabbage, parsley (1 teaspoon), cherry tomatoes, and tomatoes to a frying pan with the spaghetti and stir-fry

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