Olive, Garlic & Tomato Pasta
Total Time
45 minutes
Prep Time
0 seconds
Cook Time
45 minutes
Rating
0 out of 5 stars
(0)
Ingredients
4 servings
- 1 onion
- 5 cloves garlic
- 2 sticks of celery
- 14 oz cherry tomatoes
- 3.5 oz black olives
- 1 lemon
- 1 tablespoon balsamic vinegar
- 1 tablespoon tomato purée
- 1 x 14 oz tin chopped tomatoes
- 300g dried pasta
- pinch of dried red chilli flakes
- sprinkle of oregano
- pinch of sea salt
- drizzle of olive oil
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Preparation
Step 1
Place a large pan over medium heat and add a drizzle of olive oil. Once warm, add the onion, garlic, celery and a pinch of salt. Mix well and cook for 5 minutes.
Step 2
Add the cherry tomatoes and olives. Mix well, ensuring everything is coated in the olive oil and cook for 10–15 minutes until the tomatoes break down and start to become really soft.
Step 3
Add the lemon juice and balsamic vinegar; cook for 5 further minutes until the sauce becomes thick and delicious.
Step 4
Add the tomato purée and tinned tomatoes. Mix well and cook for 10–15 minutes until the sauce begins to bubble and reduce.
Step 5
Cook the pasta according to the packet instructions. Once cooked, drain, reserving a little of the pasta water.
Step 6
Mix the pasta through the sauce, adding a splash of the pasta water, if needed.
Step 7
Serve topped with a sprinkle of chilli flakes and oregano (or parsley).
Step 8
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