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
- Plum tomatoes 3, diced
- Capers 1½ tbsp, rinsed
- Garlic ½ small clove, crushed
- Flat-leaf parsley ½ small bunch, chopped
- Red chilli 1, finely chopped
- Pitted black olives 8, chopped
- Olive oil
- Red wine vinegar 1 tsp
- Penne 200g
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.