Fusilli all'arrabbiata con olive

Simple and mega tasty - this packs a pleasant punch! 

The arrabbiata sauce can be used in other ways in other dishes. If you're a meat fan, for example, you could add chorizo. 

Serves: 4
Cost per person: 2.25 zl (40 UK pence)

You'll need:

- 2 cloves of roughly chopped garlic
- 1 large, mild red chilli roughly chopped
- 1 medium onion finely chopped
- 1 tin of tomatoes
- a splash of olive oil
- 1/2 a jar of black olives (I used pitted but I actually prefer them with whole)
- a couple of pinches of dried herbs (I used a Tuscan herb mix but oregano and basil would be just as good)
- salt to taste
- a few good grinds of fresh black pepper
- around 300g of fusilli
- some grated parmesan

Let's go!

1. Prep the garlic, onions and chilli

2. Oil in the pan. Medium heat. Onions in. Sweat down for around 10 minutes. Season slightly

3. Garlic and chillies in. Sweat down for a further 5 minutes.

4. Tomatoes and herbs in. Grind in that black pepper. Season.

5. Cover and simmer for around 15 minutes till you have a fairly thick sauce.

6. Get some water boiled in a pan. Add a few pinches of salt. Pasta in. Cook according to the instructions on the pack. Drain when cooked.

7. Meanwhile, add the olives to the sauce

8. When the pasta is cooked, plate up. Grate some parmesan and enjoy!

Cost:

- tomatoes: 2 zl
- onion, garlic, chilli: 0.50 zl
- pasta: 3 zl
- olives: 2 zl
- parmesan: 1.50 zl

Total: 9 zl
Serves: 4
Per person: 2.25 zl