1 tbsp olive oil
1 tbsp garlic infused oil
1 tsp oregano, fresh or dried
½ x 400g can tomatoes
100g roasted red peppers, from a jar, sliced
300g new potatoes, halved if large
25g black olives, sliced
handful basil leaves, torn
Heat the oil in a saucepan, add peppers and the oregano and cook for 1 min. Add the tomatoes, season well and simmer gently for 10 mins.
Meanwhile, cook the potatoes in a pan of boiling salted water for 10-15 mins until tender.
Drain well, mix with the sauce and serve warm, sprinkled with olives and basil.
Recipe adapted from: Good Food