Ingredients
600g/1¼lb Italian tinned chopped tomato
1 medium onion, finely chopped
1 medium hot chilli, finely sliced
handful Italian black pitted olives
6 tbsp Italian olive oil
salt to taste
To serve
400g/14oz fresh penne
handful of fresh basil leaves
Method
1. In a frying pan, shallow fry the onion in the olive oil. Add the chilli and simmer until the onions are golden. Add the chopped tomatoes, season with
salt and cook for another two minutes, then add the olives, to warm through.
2. Drain the pasta and add to the sauce - mix well and serve immediately.
3. Decorate with fresh basil leaves.
