Pasta with Tomatoes, Olives, and Capers

1. 1 Pastapack 450 g ≈ $1.36 90 g
2. 2 Canned tomatoespack 400 g ≈ $1.30 180 g
3. 3 Olivespack 300 g ≈ $3.00 35 g
4. 4 Caperspack 100 g ≈ $3.00 12 g
5. 5 Garlic≈ $10.00 per kg 5 g
6. 6 Olive oil 12 ml
7. 7 Fresh basilpack 30 g ≈ $2.50 6 g
8. 8 Chili flakes 1 g
9. 9 Salt 1 g
10. 10 Ground black pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Cook the pasta¹ in boiling salted water for 8–10 minutes until al dente.

2. While the pasta¹ cooks, mince the garlic⁵ and sauté in olive³ oil for 30 seconds.

3. Add the tomatoes, chili, and black pepper, then simmer for 6–7 minutes until slightly thickened.

4. Slice the olives³, then add them with the capers⁴ and warm through for 1 minute.

5. Drain the pasta¹, reserving ¼ cup of the cooking water.

6. Toss the pasta¹ with the sauce and cooking water, then warm through for 1 minute. Stir in the basil.