- 150g/5½oz fresh spaghetti
- dash of olive oil
- 1tbsp olive oil
- ½ onion, finely chopped
- 1 clove garlic, chopped
- 2 roasted red peppers, chopped
- 100g/3½oz kalamata olives, pitted and chopped
- 1 tbsp tomato ketchup
- dash Tabasco sauce
- Place the spaghetti into a large pan of boiling salted water with a dash of olive oil. Cook according to packet instructions. Once cooked drain the pasta in a colander and toss with a little more olive oil.
- For the ragu, heat the oil in a small saucepan. Add the onion and cook gently for three minutes until the onions have softened.
- Add the garlic to the onions and cook for one minute.
- Add the red peppers, olives, ketchup and Tabasco sauce to the ragu and cook for five minutes.
- Place the hot spaghetti in the pan with the ragu and mix well. To serve, spoon the mixture into a clean bowl.