Pasta napolitana

Ingredients

Ingredient	Quantity	Preparation	Alternatives
White onions	1 (small)	Chopped
Chopped tomatoes (tinned)	400g (1 tin)
Garlic	3 cloves	Crushed
Olives	A handful
Capers	A handful
Oregano	A handful
Thyme	A few pinches		Rosemery
Balsamic vingar
Pasta	200g

Other info

Timing: 25min

Produces: 2 servings

Used in: None

Variations

I like to add mushrooms to this, frying them with the onion. Carrots are also a good shout. Be careful not to overload the sauce though, you want the base of tomato, olives, and capers to be the stars.

Instructions

1. Add the onion it to a pan with some oil on a medium-low heat. Cook for 3 minutes before adding the garlic. Cook until the onions are soft/done.
2. Start boiling the water for the pasta and add the chopped tomatoes to the onion/garlic.
3. Add the rest of the ingredients to the sauce, and season to taste. Bring to the boil and lower the heat then simmer until reduced.
4. The sauce should be reduced about when the pasta is ready. Serve when the sauce has the preferred consistency. If in doubt, reduce more rather than less: you really don't want "tomato water" left over.