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. 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. Meanwhile, cook the pasta.
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. 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.