I was having a "oh dear I didn't prepare any supper for the kids" moment, so rustled up this super quick pasta sauce. It was a hit with the whole household!  I generally don't eat that much pasta myself (having over-eating it during my University days), but this was made with some chickpea pasta which I absolutely love.  It works really well as a light lunch or dinner.

Ingredients

1 onion
2 garlic gloves
8 sun-dried tomatoes
20 pitted kalamata olives
1 large bunch of parsley
1 TBS avocado oil
2 TBS olive oil
Salt & pepper to taste

Method

This recipe is easiest if you use a food processor.  First whizz up the onion and garlic.  Put the tablespoon of avocado oil in a pan and gently fry the onion & garlic until they are soft and yellow (about five minutes).  Meanwhile, whizz up the sun-dried tomatoes, kalamata olives and parsley and add this to the onion/garlic. Stir it all together and cook for about 2-3 minutes.  Then add the olive oil, salt & pepper.  Put a lid on the pan, and turn down the heat to the lowest setting.  Leave on the stove for about 10-15 minutes until it is all nicely cooked.

In the picture above I've stirred the pasta sauce into some chickpea pasta and it tastes divine.  Serve it with some steamed green vegetables or a big leafy salad.