Adam Liaw’s sundried tomato and olive spaghetti

This easy pasta gets a flavour boost from sundried tomatoes, olives and basil leaves.

3 tbsp olive oil, plus 1 tbsp extra

4 garlic cloves, roughly chopped

½ cup loosely packed basil leaves

freshly grated parmesan, to serve

Heat a small saucepan over medium heat and add the oil, then the onion and garlic. Fry the onion and garlic for 3 minutes, then add the passata. Season with salt, cover the saucepan and allow to simmer for 8 minutes.

Bring a large pot of salted water to a boil and add the pasta. Cook according to the directions, but for 2 minutes less than the time printed on the packet.

Reserve about ½ a cup of the pasta water, then drain the pasta. Return the pasta to the pot and return the pot to low heat. Combine the pasta, sauce, and pasta water together in the pot. Roughly chop the sundried tomatoes and olives, add them to the pot with the extra olive oil, and stir until the sauce thickens and coats the pasta. Stir the basil through, then transfer to a serving plate. Serve with parmesan and an extra slick of olive oil.

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