Sun-dried tomato and olive pasta

Ingredients

serves 2

• 180g spaghetti
• 1 tbsp olive oil
• 1 garlic clove, minced
• ½ red onion, finely chopped
• 1 tbsp tomato puree
• 1 tbsp balsamic vinegar
• 6 sun-dried tomatoes, chopped
• 10 olives, chopped
• 200g smooth passata
• A few basil leaves, chopped
• Ground black pepper, to taste

Directions

1. Cook the spaghetti.
2. In a large frying pan, heat the oil. Add the onion and cook for a few minutes until softened. Add the garlic and cook for another minute.
3. Add the chopped sun-dried tomatoes, olives, tomato purée and balsamic vinegar. Cook for 5 more minutes. 4.Add the passata and continue to cook on a medium heat, stirring frequently. Add the basil and season with salt and black pepper.
4. When the spaghetti is almost done, drain it and add it to the sauce. Toss together until the pasta is coated. Serve topped with ground black pepper.