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.
Add in sun dried tomatoes, tomato puree, balsamic vinegar, tinned tomatoes, capers and lemon juice. Bring to boil then simmer for 30-35 mins.
Cook the pasta for the allotted time minus a minute so it’s still slightly al dente.
Just before the sauce is cooked add in the cherry tomatoes to cook for a few minutes.
Stir through the cooked pasta and then serve. You may like to top with parsley and fresh chilli. Enjoy!
