250gm Mamma’s Amore Rainbow Collection pasta
1x medium-sized onion, finely chopped
1tsp crushed garlic
400g can tinned tomatoes
1tbsp tomato paste
2tbsp pitted black olives, roughly chopped
Fresh basil leaves, roughly chopped (as much as you like!)
1tbsp green capers, washed & drained
Chopped roast capsicum and/or roast eggplant and/or fresh spinach (optional)
Salt & black pepper
½ tsp salt
Heat a decent splash (at least 1tbsp) of olive oil in a large, heavy-bottomed pan. Add onion and cook for 2-3 mins until softened, reduce heat slightly & add garlic, stir and cook for further 2 mins (ensure the garlic doesn’t catch and burn).
Add the whole can of tomatoes. Once bubbling, add sugar, black olives, basil and capers.
Turn heat down to a low simmer and add any other optional ingredients (for a creamy-style sauce, add 1 ½ cups of pureed chickpeas), then season with salt and pepper to taste.
While sauce is gently cooking, bring a large pot of water to a rolling boil, once boiling add first measure of salt and the Mamma’s Amore pasta. Cook as per packet instructions and once al dente, drain and rinse with hot water. Put pasta back in the pan and toss a little olive oil through.
Divide pasta into bowls then spoon over as much sauce as you like. Top with vegan-friendly parmesan cheese and serve. Enjoy!