An oh-so-easy pasta sauce made from store cupboard essentials

INGREDIENTS

2tbsp olive oil
1 large onion, finely chopped
A small bunch fresh thyme, finely chopped
2 garlic cloves, crushed
250g (9oz) mixed roasted vegetables in oil, such as mushrooms, peppers and artichokes, drained and
roughly chopped
700g jar passata
75g (3oz) pitted black olives, roughly chopped
Small handful flat-leafed parsley, roughly chopped (optional)

METHOD

1. Heat the oil in a large pan. Add the onion and thyme and fry for 5min or until soft. Add the garlic and roasted vegetables and cook for 1–2min.

2. Add the passata and olives and season. Stir well and bring to the boil, then simmer for 5min until sauce starts to thicken. Stir chopped parsley through the sauce just before serving, if you want to. Serve with grilled cod and boiled new potatoes.