What to eat tonight: 15-minute one-pot vegan linguine with olives, capers and sun-dried tomatoes

One-Pot Linguine with Olives, Capers and Sun-Dried Tomatoes
Serves 2

Ingredients

• 200g dried linguine (or spaghetti)
• 500g passata with onion and garlic
• 1 red chilli
• 6 slices sun-dried tomato (from a jar)
• 50g pitted black olives
• 1 tbsp capers
• 1 tsp sugar
• 2 tbsp olive oil
• handful fresh basil

Method

1  Find a large lidded saucepan in which the linguine will lie flat on the bottom, or snap the linguine in half to fit in a regular pan. Cover the linguine with the passata, then re-fill the passata carton or jar halfway with water (250ml), and add this to the pan. Bring it to the boil and reduce to a simmer. Keep stirring whilst the pasta softens to ensure it doesn’t stick to the bottom of the pan.

2  De-seed and finely slice the chilli, drain and finely chop the sun-dried tomatoes, halve the olives and drain the capers, then add all these ingredients to the pan, along with the sugar and olive oil. Stir well, cover with the lid and cook on medium heat for 10-11 minutes (stirring regularly), until the pasta is cooked through.

3  Roughly chop the basil. When the pasta is cooked, stir in the basil and a grind of black pepper (it shouldn’t need any salt), then serve.

Extracted from Vegan in 15: Delicious plant-based recipes you can cook in 15 minutes or less by Kate Ford (Short Books, approx €10.50). Photography by Romas Foord.