Spaghetti with tomato sauce and black olives

serves 4

  • 400 g spaghetti
  • 30 ml olive oil
  • 1 onion, finely chopped
  • 1 clove of garlic, finely chopped
  • 2 cans (410 g each) chopped tomatoes
  • 1 sachet (50 g) tomato paste
  • 3 ml dried mixed herbs
  • 125 ml white wine
  • 100 g black olives, pitted
  • salt and freshly ground black pepper to taste
  • 200 g pecorino, grated

Cook spaghetti according to instructions on the pack. Meanwhile heat the olive oil in a large pan. Sauté onions and garlic for about 2 minutes. Add tomatoes, tomato paste, herbs, white wine and olives. Cook for about 2 minutes. Season with salt and black pepper. Drain pasta in a colander and add it to the tomato sauce. Mix well and serve with grated pecorino.