A fiery pasta dish made with a sauce of black olives, chilli, tomatoes and garnished with fresh basil leaves.


  • 600g/1¼lb Italian tinned chopped tomato

  • 1 medium onion, finely chopped

  • 1 medium hot chilli, finely sliced

  • handful Italian black pitted olives

  • 6 tbsp Italian olive oil

  • salt to taste

  • 400g/14oz cooked penne pasta

  • handful of fresh basil leaves, to decorate


  • 1.

    In a frying pan, shallow fry the onion in the olive oil. Add the chilli and simmer until the onions are golden. Add the chopped tomatoes, season with salt and cook for another two minutes, then add the olives, to warm through.

  • 2.

    Drain the pasta and add to the sauce - mix well and serve immediately. Decorate with fresh basil leaves.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 597kj
  • Fat Total 22g
  • Saturated Fat 3g
  • Protein 15g
  • Carbohydrate 84g
  • Sugar 8g
  • Sodium 734mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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