Heat the olive oil and sauté the garlic, shallot, peperoncino and tomatoes. Extinguish with the white wine. Rinse the capers briefly under warm water, add them and cook on low heat for five minutes.
Add parsley and olives to the sauce form and make repeated five min. Season with salt and pepper.
In the meantime, cook the orecchiette in enough boiling salted water until al dente. Drain well and mix with the sauce on the spot.
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