Tomato, pepper and olive pasta

mains
Tomato, pepper and olive pasta

Ingredients

serves 2
  • •180g pasta
  • •½ red onion, chopped
  • •1 garlic clove, minced
  • •1 yellow bell pepper, chopped
  • •10 olives, chopped
  • •1 tbsp tomato paste
  • •1 400g can chopped tomatoes
  • •1 tbsp balsamic vinegar
  • •A few fresh basil leaves
  • •Sea salt, to taste
  • •Ground black pepper, to taste

Directions

  1. 1. In a large pan, heat the oil. Add the onion and cook for a few minutes, followed by the garlic and bell pepper. Cook for a few minutes until the onion starts to soften.
  2. 2. Meanwhile, cook the pasta.
  3. 3. Add the olives, tomato paste, chopped tomatoes and balsamic vinegar, and continue to cook on a medium heat for 10 minutes, stirring occasionally. Tear the basil leaves and stir in. Season to taste.
  4. 4. Drain the pasta, saving a few tbsp of pasta water. Add to the sauce and toss together until coated and heated through. Serve with a grind of black pepper.
Baker Beanie Author

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