One Pot Tagliatelle with Olives, Capers and Sundried Tomatoes Recipe
Cooking pasta in the sauce you intend to serve it with will change how you make pasta. The pasta will be properly infused with the sauce as the starch from the pasta will make it stick, and also thicken the sauce and make it rich. Also it is quicker and results in less washing, so let’s get cooking!
- 1/2 large onion (diced)
- 4 tbsp olive oil
- 1 tbsp sugar
- 1 tbsp capers (drained)
- 6 tbsp pitted black olives (halved)
- 6 slices of sundried tomatoes (drained and sliced)
- 3 scotch bonnet chillis (chopped) (reduce if needed)
- 500g passata with garlic
- 250g water
- 200g tagliatelle pasta
- handful roughly chopped basil
- 100g spanish chorizo (optional)
- 1 tbsp parmesman cheese (optional)
- Large lidded saucepan or deep frying pan
- Wooden spoon
Heat up 2 tbsp of olive oil.
Fry the onions in the oil until they start to go translucent at the edges (roughly 5 minutes).
Add the passata and the water.
200g of tagliatelle.
Use a wooden spoon to push down and crack the tagliatelle if it is not fully submerged.
Bring to the boil and then reduce to a simmer.
Note: If using a stainless steel pan (or if your non-stick has worn off) keep stirring to ensure the pasta does not stick to the bottom of the pan
Add the sugar, capers, olives, sundried tomatoes, chorizo (optional), chillis and the remaining 2 tbsp of olive oil.
Stir well and cover the pan with the lid, cook for roughly 10 mins (until the pasta is done), and stir regularly to prevent sticking.
Stir in the chopped basil, some pepper and salt to taste and then serve.
Optionally sprinkle some parmesan cheese on top.