If you can’t get hold of tinned tomatoes with paprika, just use a can of plain chopped tomatoes and add a pinch of hot paprika instead.
1 tbsp olive oil
1 onion, sliced
1 garlic clove, crushed
2 tbsp capers
1 x 400g can chopped tomatoes with paprika
100g/4oz frozen roasted peppers
16 black olives, pitted
parmesan, to serve, optional
Cook the pasta according to pack instructions. Meanwhile, heat the oil in a large frying pan, then fry the onion over a medium heat for 5 mins until soft. Add the garlic and cook for another min.
Rinse the capers and add to the pan with the tomatoes, peppers and olives. Check for seasoning, then cook for a few mins more until heated through. Drain the pasta and toss with the sauce. Serve with lots of grated parmesan, if you like.
433 kcalories, protein 14g, carbohydrate 82g, fat 8g, saturated fat 1g, fibre 6g, sugar 9g, salt 1.38g