One-Pot Puttanesca Pasta

Instructions

1. Add a drizzle of olive oil to a large saucepan on a medium heat. As soon as the oil is hot, add the garlic and chilli flakes. Fry for 2-3 mins until the garlic starts to brown, stirring occasionally.
2. Next add the capers, olives and cherry tomatoes. Fry for 3 mins.
3. Add the passata, tomato puree, balsamic vinegar, pinches of salt and pepper and 2 cups (500ml) of hot water from a kettle to the saucepan. Stir to combine, then bring to a gentle boil and add the pasta. Reduce the heat and simmer for 10-12 minutes or until the pasta is al dente, stirring frequently so the pasta doesn’t stick to the bottom of the saucepan. After 7 minutes or so, if there’s still lots of water, try cooking the remainder of the time with the lid off.
4. When the pasta has finished cooking, stir the nori into the pasta, then taste and season with extra salt and pepper if required. Sprinkle parsley on top to serve. Sooo easy!