Fettucine with tomatoes and olives

(Miss Schweiz 2008 Amanda Ammann's favourite receipe)
for 4 persons

250g cherry tomatoes
100g green olives, filled with pepperoni
1 tbsp Kapern
4-6 tbsp olive oil
500g fresh Fettucine or Tagliatelle
salt
4 sticks of Basilikum

Half tomatoes. Cut olives in fine slices. Mix both with the Kapern and olive oil. Cook pasta in boiling salt water 2-4 minutes. Rinse with cold water and leave to dry. Immediately mix with the prepared tomatoe-olive sauce. Add salt to taste. Sprinkle Basilikum and serve immediately.