Miso, tomato and oregano pasta (Ottolenghi)

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Put two litres of water in a medium saucepan and salt well – ie, with about three tablespoons. Bring to a boil, add the spaghettini, cook for six minutes (or according to the instructions on the packet), then drain.

Step 2

While the pasta is cooking, put the oil in a medium saute pan on a medium-high heat. Add the garlic, oregano and chilli, and fry for two minutes, stirring frequently, until everything is crisp. Spoon half the mix into a small bowl, add the miso and maple syrup to the remaining mix in the pan and cook, stirring, for a minute more. Add the tomatoes and cook, stirring occasionally, for another six minutes or so, until the tomatoes have burst and the sauce has come together.

Step 3

Stir in the olives, toss the drained pasta in the sauce and serve at once with the reserved crisp garlic, oregano and chilli scattered on top.