Spaghetti with chilli-tomato sauce and black olives
by Louise
1 tbsp olive oil
1 onion, finely chopped
1 clove garlic, crushed
425g can chopped tomatoes
½ tsp dried chilli flakes
Salt and freshly ground pepper
200g spaghetti
A handful of black olives
Parmesan cheese, flaked or grated to serve (optional)
Method
To start the sauce: cook the onion in the olive oil in a covered saucepan for seven minutes until tender, but not browned, stirring occasionally. Add the garlic, tomatoes and chilli flakes and leave to simmer, uncovered, for 10 to 15 minutes, until thick. Season with salt and pepper.
Meanwhile, bring a large saucepan of water to the boil, put in the pasta and boil until cooked, according to packet instructions. Drain the pasta and return to the pan.
If you want to serve the sauce mixed with the pasta, add the sauce now along with the olives, and toss the pasta.
Alternatively, you can serve the pasta with the sauce on top. Serve the pasta into the bowls, pour on the tomato sauce and top with the olives. Finish with the parmesan cheese if desired.
