Find a large lidded saucepan in which the linguine will lie flat on the bottom, or snap the linguine in half to fit in a regular pan. Cover the linguine with the pasta, then re-fill the pasta carton or jar half way with water (250ml), and add this to the pan. Bring it to the boil and reduce to a simmer. Keep stirring whilst the pasta softens to ensure it doesn’t stick to the bottom of the pan.
De-seed and finely slice the chilli, drain and finely chop the sun-dried tomatoes, halve the olives and drain the capers, then add all these ingredients to the pan, along with the sugar and olive oil. Stir well, cover with the lid and cook on a medium heat for 10-11 minutes, (stirring regularly), until the pasta is cooked through.
Roughly chop the basil. When the pasta is cooked, stir in the basil and a grind of black pepper (it shouldn’t need any salt), then serve.