Fresh spaghetti with rich black olive and tomato ragù
Place the spaghetti into a large pan of boiling salted water with a dash of olive oil. Cook according to packet instructions. Once cooked drain the pasta in a colander and toss with a little more olive oil.
For the ragu, heat the oil in a small saucepan. Add the onion and cook gently for three minutes until the onions have softened.
Add the garlic to the onions and cook for one minute.
Add the red peppers, olives, ketchup and Tabasco sauce to the ragu and cook for five minutes.
Place the hot spaghetti in the pan with the ragu and mix well. To serve, spoon the mixture into a clean bowl.