Penne pasta makes an easy midweek meal, and this healthy, raw tomato sauce makes it even quicker. With added olives, capers, garlic and chilli, it's fresh and full of flavour
Ingreadient
- 3 plum tomatoes, diced
- 1½ tbsp capers, rinsed
- ½ small clove garlic, crushed
- ½ small bunch flat-leaf parsley, chopped
- 1 red chilli, finely chopped
- 8 pitted black olives, chopped
- olive oil
- 1 tsp red wine vinegar
- 200g penne
Direction
- Put all of the ingredients except the pasta in a large bowl with 2 tbsp olive oil and the vinegar, season really well and toss together. Leave for 10 minutes.
- Cook the pasta then drain well. Tip into the bowl and toss again before serving.
