I love pasta. It makes a great family meal. Cheap, quick, filling, full of possibilities and yum too. The following recipe is a great, simple base to add your favourites to. This is one of our Winter staples. As you can see, this pasta has Emerson's approval. She loves olives, this girl of ours... and climbing on tables. This version is vegetarian and dairy free.
Ingredients
1 can of diced tomatoes
250 grams of pasta (fresh or dried)
1 brown onion, diced
1 garlic clove, crushed
1 red chilli, seeded and diced
2 tablespoons sliced black olives
1 tablespoon of capers
A few mushrooms, sliced
A handful of basil leaves
(You can add what ever else you have in the fridge or pantry - diced bacon, roast chicken, tinned chick peas, tuna, nuts. If dairy isn't an issue, you can add cream to the pasta sauce, or sprinkle with cheese or parmesan. Keeps well for lunch the next day too.)
Bring water to the boil in a large saucepan and cook fresh pasta for 3-5 minutes, or dried pasta according to the packet instructions.
Meanwhile, in a medium sized fry pan, add a drizzle of oil and fry the onion, chilli and garlic.
Throw in the mushrooms and cook for a minute or two.
Stir in the can of diced tomatoes, olives and capers and simmer until sauce thickens.
Drain cooked pasta, return to the saucepan and stir through the pasta sauce.
Serve with torn basil leaves scattered over the top.
Enjoy!
