Olive and Tomato Ragù
Olive and Tomato Ragù



  • 150g fresh spaghetti
  • Splash of olive oil
  • For the Ragù
  • 1 tbsp olive oil
  • ½ onion, chopped
  • 1 chopped garlic clove
  • 2 roasted red capsicums from a jar, chopped
  • 100g chopped black olives
  • 1 tbsp ketchup
  • Dash of hot sauce
  • Cook the spaghetti to pack instructions, in boiling salted water, and drain. Toss with more olive oil, and set aside. For the ragù, fry the onions in a little oil to soften, then add the garlic and cook for a minute more. Add the capsicums, olives, hot sauce, and ketchup, and cook for 5 mins, then add the spaghetti to the ragù pan, mix well, and serve.
30 mins
1 serving

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