This Italian-inspired dish from Patrick's The Optimum Nutrition Cookbook which is quick, easy and of course nutritious.

Serves 2

Ingredients

• 1 large onion
• 1 clove of garlic
• 700g fresh tomatoes, skinned and diced, or 2 x 400g cans tomatoes
• 2 tablespoons tomato purée
• salt and pepper to taste
• 2 teaspoons freshly chopped basil
• Spaghetti (wholewheat or vegetable) to serve two
• 16-20 small black olives

Directions

1. Put the onion and garlic in a saucepan and barely cover with water.
2. Bring to the boil and simmer for about five to seven minutes until soft.
3. Add the tomatoes, tomato purée and seasoning and return to the boil.
4. Lower the heat and simmer for 35-40 minutes in a partially covered pan so that the sauce reduces, but keep an eye on it to make sure that it does not burn.
5. Stir in the basil.
6. Use the sauce as it is or purée if you prefer a smoother texture.
7. Cook the pasta as directed on the pack and drain well.
8. Toss with olives, spoon the tomato sauce over the top and serve.
9. Enjoy!