1 cup, sundried tomato
400g chopped tomato (Mutti is my preferred choice)
3 garlic cloves
1 small eschalot
Juice of half a lemon
3 tbs of Mount Zero Arbequina Extra Virgin Olive Oil
1 tsp of chopped fresh oregano
1 capsicum cut in strips
1 handful of Mount Zero Organic Kalamata Olives
1 handful of baby spinach
400g of rigatoni pasta