September 15, 2020
Serves: 2 Cooks In: 40 minutes
  1. Place a pan over a medium heat, add in a drizzle of olive oil. Add in onion and cook for around 8 minutes until translucent. Then add in the garlic and cook for around 1-2 minutes until fragrant.
  2. Add in sun dried tomatoes, tomato puree, balsamic vinegar, tinned tomatoes, capers and lemon juice. Bring to boil then simmer for 30-35 mins.
  3. Cook the pasta for the allotted time minus a minute so it’s still slightly al dente.
  4. Just before the sauce is cooked add in the cherry tomatoes to cook for a few minutes.
  5. Stir through the cooked pasta and then serve. You may like to top with parsley and fresh chilli. Enjoy!


  • 1 onion
  • 4 cloves garlic
  • 6 sun dried tomatoes
  • 1 tbs tomato puree
  • 1 tbs balsamic vinegar
  • 1 x 400g tin tinned tomatoes
  • 2 tbs capers
  • 1 lemon, juiced
  • 200g cherry tomatoes
  • 1 fist sized serving of uncooked pasta per person