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