Sun-dried Tomato and Olive Pesto Pasta

One Sunday my boyfriend and I were really craving a nice pasta! I was a little too lazy to make something from scratch as I was heading back to varsity a few hours later. I found a jar of sun-dried tomato pesto and we had just bought olives, so I decided to throw those together to see what would come of it. I'm not going to lie, it was not too shabby. For a quick lazy pasta, it was really good! I mean this sauce only has 4 ingredients, that is how easy and convenient it is. If you are a student or someone that works long hours, I would suggest keeping some store bought sauces around to just whip up a nice pasta when you're hangry and need food ASAP, or when you don't feel like cooking for hours. 

I used black olives because while shopping my boyfriend convinced me to get the black ones because they would be better suited for cooking. As someone who doesn't really like olives just yet, they were umm, very distinct. I got used to it but if you are someone like me who just isn't quite used to them then I'd suggest just adding a few or opting for green olives because you can't leave them out but they aren't as intense. If you are someone who likes olives, go mad, add as many as you'd like. I topped my pasta with some quartered cherry tomatoes and fresh spinach, these elements create a refreshing taste to the dish.

Ingredients:

- Sun-dried tomato pesto sauce*
- 1/2 - 1 chopped red onion
- 1 tsp of garlic
- 1/4 cup chopped pitted olives
- Pasta

*  I used the Ina Paarman's brand

Spices (optional):
- Salt
- Pepper
- Dash of Sage
- Dash of Cayenne Pepper

Method:

1. Cook pasta according to the packaging.
2. Brown the chopped onions and garlic in either some oil or water.
3. Add the olives and sauce, stir to combine everything.
4. Allow the sauce to heat through and form some bubbles. Add the pasta and stir to coat the pasta in the sauce.