Roasted Pepper Pasta with Olives, Capers and Pine Nuts
- 200g fusilli pasta, or pasta of your choice
- 1 jar Sacla’ Roasted Pepper Pasta Sauce
- Handful of black olives, pitted
- 2 tsp capers
- Handful of pine nuts, toasted
- Add the pasta to a pan of boiling salted water and cook as per pack instructions. Drain.
- Mix the sauce with the hot pasta then stir through the olives and capers, and reheat.
- Transfer to serving dishes and sprinkle over the pine nuts.