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Ingredients
- 60 ml (2 fl oz/1/4 cup) olive oil
- 4 red onions, sliced
- 1 tablespoon soft brown sugar
- 2 tablespoons balsamic vinegar
- 2 × 400 g (14 oz) tins chopped tomatoes
- 500 g (1 lb 2 oz) penne rigate
- 150 g (5 1/2 oz/1 cup) small pitted black olives, or pitted and halved kalamata olives
- 75 g (2 1/2 oz/3/4 cup) grated parmesan cheese
Method
1. Heat the olive oil in a frying pan. Add the onion and sugar and cook over medium heat for 25-30 minutes, or until the onion has caramelised, stirring often.
2. Stir in the vinegar, then bring to the boil and cook for 5 minutes. Add the tomato, return to the boil, then reduce the heat to low-medium and simmer for 25 minutes, or until the tomato has reduced and become jam-like.
3. Meanwhile, cook the pasta in a large saucepan of rapidly boiling salted water until al dente. Drain well and return to the pan.
4. Add the tomato mixture and olives to the pasta and toss until well combined. Season with sea salt and freshly ground black pepper and serve sprinkled with the parmesan.
