- 1/4 cup olive oil
- 4 red onions, sliced
- 1 tbsp brown sugar
- 2 tbsp balsamic vinegar
- 2 x 400g tins tomatoes
- 500g penne
- 100g small pitted black olives or pitted and halved Kalamata olives
- Heat the oil in a non-stick frying pan over medium heat. Add the onion and sugar and cook for 25-30 minutes, or until caramelised.
- Stir in the vinegar, bring to the boil and cook for 5 minutes. Add the tomatoes, return to the boil, then reduce the heat to medium-low and simmer for 25 minutes, or until the tomatoes are reduced and jam-like.
- Cook the pasta in a large saucepan of rapidly boiling water until al dente. Drain, then return to the pan. Add the tomato mixture and olives and stir to combine well. Serve immediately.
From Vegie Food.