Tagliatelle in tomato sauce

Weekday dinner at its simplest.

The pasta is fresh tagliatelle bought from the farmers market this weekend.

The sauce is a take on my perfect pizza sauce.

The two are mixed together and topped with rocket, a salad leaf that makes everything better in my view. Sprinkle some parmesan and mondays couldn't feel better.

I'm going to write down the sauce recipe for you because it was made from canned tomatoes this time round. It took a while to cook but most of this time was the sauce simmering away on its own.

First off, finely mince 2-3 cloves of garlic and thinly slice an onion. Grab 7-8 olives and give them a rough chop. If your olives aren't pitted, bashing them with a rolling pin will do the job nicely.

Heat a tbsp of olive oil in a pan. Saute garlic on a medium heat until it starts to brown. Add onions, lower the heat and let cook slowly until the onions start to caremalise. Now add the olives, a hearty pinch of salt and if you like, some chilli flakes. Add a can of peeled and chopped plum tomatoes, then fill the can again with water and add it to the mix. Also add juice of half a lime. Give everything a stir, bring to a boil and reduce the heat to a simmer. You can now go watch the TV or catch up on your reading while the sauce simmers away for an hour or so. Give it an occasional stir if you like but it's really not necessary. Once the sauce thickens to a consistency you like, cook the pasta and add to the sauce pan. Mix well to combine and that's really it.

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