One-Pot Linguine with Olives, Capers and Sundried Tomatoes

You may be dubious about one-pot pasta at first. Cooking both the pasta and sauce in the same pot at the same time? Don’t knock it until you’ve tried it – the results are incredible. The pasta is delicious and infused with all the flavours of the sauce, and the sauce is rich and glossy, thickened by the starch from the cooking pasta.

Serves 2
Prep Time: 10
Cooking Time: 25

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Ingredients

200g dried linguine (or spaghetti)
400g passata (tomato puree) with onion and garlic
1 red chilli
6 slices sundried tomato (from a jar)
6 tbsp pitted black olives
1 tbsp capers
1 tsp sugar
2 tbsp olive oil
Handful fresh basil

Serves 2
Prep Time: 10
Cooking Time: 25

Method

Find a large lidded saucepan in which the linguine will lie flat on the bottom, or snap the linguine in half to fit in a regular pan. Cover the linguine with the passata, then re-fill the passata carton or jar half way with water (250ml), and add this to the pan. Bring it to the boil and reduce to a simmer. Keep stirring whilst the pasta softens to ensure it doesn’t stick to the bottom of the pan.
De-seed and finely slice the chili, drain and finely chop the sun-dried tomatoes, halve the olives and drain the capers, then add all these ingredients to the pan, along with the sugar and olive oil. Stir well, cover with the lid and cook on a medium heat for 10-11 minutes, (stirring regularly), until the pasta is cooked through.
Roughly chop the basil. When the pasta is cooked, stir in the basil and a grind of black pepper (it shouldn’t need any salt), then serve.