Tomatoes are a good source of vitamin C and carotene

Olives contain mainly monounsaturated fat and are a good source of postassium

15 minutes

10 minutes

400g pasta twists

½ cup grated Parmesan chese for sprinkling

8 teaspoons olive oil

2 plump cloves garlic, crushed

1 red chilli, halved, seeded and thinly sliced

4 large vine-ripened tomatoes

20 black olives

1 cup shredded radicchio lettuce or arugula (rocket)

salt to taste

Bring a large pan of salted water to the boil. Add the pasta and stir well with a wooden spoon to prevent sticking. Cook at a fast boil for 10 mintues, until 'aldente' or just tender.

To make the sauce, place oil, gralic and chilli in a small frying pan and cook over a very, very low heat until garlic is cooked but not browned. Chop tomatoes, place in a bowl. Pour warm oil mixture over tomatoes. Remove stones from olives and coarsely chop olives. Add olives and radicchio to tomatoes, stir until evenly combined. Add salt to taste.

Drain cooked pasta in a colander as soon as it is tender. Return to warm pan, add half tomato sauce and toss together using a pasta fork or wooden spoon.

Divide pasta equally between 4 individual serving bowls and top with the remaining sauce. Sprinkle Parmesan cheese over each portion or serve separately in a small bowl.

Cals 643/kj 2691

Carbohydrates 74 g

Fibre 9 g

Protein 25 g

Sodium 778 mg

Fat 27 g

Cholesterol 30 mg