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

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