INGREDIENTS
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Pasta
400g whole wheat pasta
Salted water (20g salt per litre)
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TOMATO DRESSING
400g tinned tomatoes
8 cloves garlic, bashed
15g brown sugar
80ml white wine vinegar
8g sea salt
2g crushed black pepper
50ml olive oil
6g fresh thyme leaves or a pinch of dried thyme
3 bay leaves
30g tomato paste
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ASSEMBLY
Cooked whole wheat pasta
1 tbsp capers
Few basil leaves, ripped
20g Parmesan shavings
2 tbsp toasted sunflower seeds
60g black olives, coarsely chopped
60g green olives, coarsely chopped
100g cooked tomato dressing
50ml olive oil
Method
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PASTA
Cook the pasta al dente in simmering salted water (20g salt per litre).
Drain well.
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TOMATO DRESSING
Place a pan over medium heat and add the olive oil.
Add the garlic, salt, pepper, bay leaves and thyme.
Cook gently until lightly caramelised, then add the brown sugar.
Once coloured, add the white wine vinegar and reduce until almost evaporated.
Add the tinned tomatoes and bring to a simmer.
Cook for 20 minutes, stirring occasionally.
Add the tomato paste and cook for a further 10–15 minutes, until thick.
Remove the bay leaves and blend until smooth.
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ASSEMBLY
Place the cooked pasta into a large bowl.
Add the capers, basil, Parmesan, sunflower seeds and olives.
Add the tomato dressing and olive oil.
Mix well and season to taste.