We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Boil pasta according to packet instructions.
Fry onion and garlic in olive oil over medium heat until softened.
Add tomato puree and stir to combine.
Add red pepper and continue cooking for 5 minutes, stirring regularly.
Stir in the chopped tomatoes and black olives and simmer gently.
Drain the pasta, add to the sauce along with the basil and mix well.
Season with black pepper.
Serve and enjoy.
Want to keep this recipe for later? We can email it to you!
For a spicier kick, add more red chili.
Substitute fresh tomatoes for canned if preferred.
Can I use a different type of pasta?
Yes, you can use any pasta of your choice.
How can I make this dish vegan?
Ensure all ingredients are plant-based and avoid any animal-derived products.
Can I add cheese to this pasta?
Yes, you can add grated Parmesan or any cheese of your choice.
Is it possible to prepare the sauce in advance?
Yes, the sauce can be prepared in advance and stored in the refrigerator for up to 3 days.
What can I use instead of capers?
You can substitute capers with green olives or omit them if preferred.
