Horse Pasta

1 TB grapeseed oil
1 onion, diced
1 clove garlic, crushed or minced
3 tsp balsamic vinegar
5 medium fresh tomatoes, chopped roughly (ensure any juice is saved)
120g pasta (any type)
1/2 cup chopped fresh basil or parsley
1 tb capers (drained), chopped
50g pitted kalamata olives, chopped
2 tsp sugar
1/2 tsp salt (or to taste)
1 tsp pepper (or to taste)

Put the pasta on to cook
While that's going, cook the onion in the oil in a frying pan over a moderately low heat, until soft and almost translucent. Add the garlic and cook another minute.
Add the tomatoes (including any juice), olives and capers. Turn the heat up - should get to a simmer at least. Add the sugar and salt. Stir regularly. After a minute or two, add the balsamic vinegar. Tomatoes should be cooking down into a sauce.
When the pasta is almost done, add the pepper, stir, and check seasoning.
When the pasta is done, drain it (but reserve a little of the cooking water) and put it into the frypan with the sauce and chopped parsley or basil. Mix through, adding a little of the pasta water to help the sauce coat the pasta if necessary.

Serve straight away - makes 2 serves (divide recipe between two bowls evenly). Good with a green leaf salad.
Can be doubled to serve 4 if you have a larger frying pan.

Number of Servings: 2

Recipe submitted by SparkPeople user PHRASER.