Pennete with Olives, Pesto and Capers

Ingredients

• 450 g / 1 lb pennette
• 120 ml / 1/2 cup black olive tapenade
• 120 ml / 1/2 cup basil pesto
• 60 ml / 4 tbsp olive oil
• 60 ml / 4 tbsp capers, rinsed and blotted dry
• To taste salt and freshly ground pepper
• 1 container, 500 g bocconcini, drained and quartered