One-Pot Puttanesca Pasta

Instructions

1. Add a drizzle of olive oil to a large saucepan on a medium heat.
2. While the oil heats up, peel and dice the garlic, then add it to the saucepan along with the chilli flakes. Fry for 2-3 mins until the garlic starts to brown, stirring occasionally.
3. Slice the olives into rings and cut the cherry tomatoes in half, then add both to the saucepan along with the capers. Fry for 3 mins.
4. Add the passata, tomato puree, balsamic vinegar, a small pinch of salt (the capers and olives will already be quite salty), a generous pinch of pepper and 400ml (13.5 fl.oz) of hot water from a kettle to the saucepan. Stir to combine, then bring to the boil and add the linguine. Reduce the heat and simmer for 12-14 minutes or until the linguine is al dente, stirring frequently so the linguine doesn’t stick to the bottom of the saucepan.
5. Meanwhile, break up the nori into small pieces with your hands, then use a knife to roughy chop it into smaller pieces.  When the pasta has finished cooking, stir the nori into the pasta, then taste and season with extra salt and pepper if required.
6. To serve, divide the puttanesca pasta between 2 pasta bowls. Roughly chop the parsley and sprinkle it on top of the pasta. Sooo easy!