This was a very quick, cheap and delicious midweek meal – the chilli was a bit wicked though! I’m not sure that the picture does it justice, I find pasta particularly difficult to photograph (any tips welcome!).

This served two people, with extra for a lunch.

Ingredients

• a red onion
• a large clove of garlic
• a large red chilli
• a small handful of olives
• a teaspoon of mustard seeds
• a teaspoon of dried basil
• a generous grind of black pepper
• a splash of white wine (not compulsory, I just happened to have some open)
• half a tin of tomatoes (the other half was used in curry yesterday)
• three tablespoons of creme fraiche
• a few handfuls of wholewheat pasta
• grated parmesan

Method

Finely chop the onion, garlic and chilli and fry in a little olive oil along with the mustard seeds, basil and pepper. Chop the olives and add these to the pan along with a splash of wine.

When the onion has softened add the tomato, rinse out the tin with a little hot water from the kettle and add this too. Put the pasta on to cook. Allow the sauce to simmer slowly while the pasta is cooking, adding more water if it looks like it is drying out.

When the pasta is cooked drain it and stir it into the tomato sauce along with the creme fraiche. Serve with grated parmesan on top.