Balsamic Tomato Pasta with Olives and Chili
Ingredients
- 350g pasta
- 400g cherry tomatoes
- 2 sticks of celery
- 100g black olives
- 1 onion
- 5 cloves of garlic
- 1 400g can of tinned tomatoes
- 1 tablespoon balsamic vinegar
- Juice of 1 lemon
- 1 tablespoon tomato puree
- Pinch of chilli flakes
- Handful of fresh oregano or parsley
- Pinch of salt
- Olive oil
Preparation
Place a large pan over a 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.
Add the cherry tomatoes and olives.
Mix well, ensuring they are coated in the olive oil and leave to cook for 10-15 minutes until the tomatoes break down and start to become really soft.
Add the lemon juice and balsamic vinegar and cook for 5 more minutes until the sauce becomes thick and delicious.
Add the tomato puree and tinned tomatoes.
Mix well and cook for 10-15 minutes until the sauce begins to bubble and reduce.
Cook the pasta according to the instructions on the pack.
Once cooked, drain, reserving a little of the pasta water.
Mix the pasta through the sauce, adding a little of the pasta water if it becomes too thick.
Serve with a sprinkle of chilli flakes and oregano or parsley on top.
Notes
This recipe serves 4 people.
