1 cup pasta of your choice, cooked as per instructions
2 Tbs Bertolli Extra Virgin Olive Oil Originale
½ onion, chopped
1 garlic clove, chopped or crushed
½ tsp dried oregano
Chopped or dried chilli to taste
4 cherry tomatoes
½ cup diced capsicum (any colour, or replace with zucchini or kale)
1 Tbsp sundried tomato, chopped
½ tsp capers, chopped
¼ cup parmesan
Add olive oil to a hot pan (while your pasta is cooking), add onion, garlic, oregano, chilli, cherry tomatoes, capsicum and sundried tomato and saute until soft. Add capers and continue to cook for 1 minute.
Add the cooked pasta, cooking water, lemon zest and parmesan. Stir to coat pasta in the sauce and then serve, with loads of black pepper and extra olive oil. I added some fresh rocket from the garden too!
Recipe by: @thehealthyhunter