2 Servings
INGREDIENTS
7 oz. dried linguine (or spaghetti)
17 oz. passata (tomato puree) with onion and garlic
1 red chilli
6 slices sun-dried tomato (from a jar)
6 tbsp pitted black olives
1 tbsp capers
1 tsp sugar
2 tbsp olive oil
Handful fresh basil
METHOD
1. Find a large lidded saucepan in which the linguine will lie flat on the bottom, or snap the linguine in half to fit in a regular pan. Cover the linguine with the passata, then re-fill the passata carton or jar half way with water (250ml), and add this to the pan. Bring it to the boil and reduce to a simmer. Keep stirring whilst the pasta softens to ensure it doesn’t stick to the bottom of the pan.
2. De-seed and finely slice the chili, drain and finely chop the sun-dried tomatoes, halve the olives and drain the capers, then add all these ingredients to the pan, along with the sugar and olive oil.