A punchy super-fast spaghetti dish, using sun dried tomatoes in place of the usual anchovies.
Start cooking the spaghetti in a large pan of boiling salted water, it’ll take about 12 mins, by which time the sauce will be made.
Heat the olive oil in a large heavy pan and gently fry the onion, chilli and garlic for 2-3 minutes until softened but not brown.
Add half of the fresh baby tomatoes, fry for another 2 mins until softened, then add the capers, sun dried tomatoes, purée and sea salt to taste (always taste your cooking as you go).
Let that cook gently for several before adding the olives at the last minute.
Drain the spaghetti but not quite fully, you want it a bit wet. Add the sauce to the spaghetti and combine, then stir through the other half of the fresh tomatoes.
Serve with fresh herbs and plenty of grated Parmesan, try a veggie Parmesan-type cheese such as Lord of the Hundreds from the Fine Cheese Co.
Tomatoes are a brilliant source of vitamin C, which supports skin and connective tissue health as well as immunity and iron absorption. The biotin in tomatoes is good for controlling blood sugar.
I like my spaghetti like my women. All over my shirt.