Fettuccine with Tomatoes, Capers and Olives

Toss the tomatoes and garlic together and drain them in a strainer while you continue with the recipe. Bring a large pot of well-salted water to a boil and cook the fettuccine until al dente. Drain it well, return it to the pot, and toss it with the tomato mixture. Toss again with the olive oil, olives, capers, parsley, salt, and pepper. Let sit for 3 to 5 minutes to absorb the flavors before serving.