Tomato & Olive Penne

Ingredients :

2 tbs olive oil

2 garlic cloves, thinly sliced

700ml tomato passata

1/3 cup (50g) pitted black olives, halved

2 tbs capers, rinsed and drained

500g dried penne

Parmesan and basil leaves to serve.

Heat oil in a saucepan over medium heat. Add garlic and cook, stirring, for 2 minutes or until softened but not coloured. Add passata and simmer, stirring occasionally for 5 minutes or until thickened slightly. Stir through olives and capers. Meanwhile, cook penne according to packet instructions, then drain, increase passata mixture heat to high, add penne and stir for one minute or until well combined. Scatter with parmesan and basil and serve immediately.