Peel and finely chop the red onion

Heat a large pot with a lid with drizzle of olive oil over a medium heat

Once hot, add the red onion and salt to taste and 1tsp brown sugar

Boil the kettle

Slice the olives, grate the cheese and peel, crush and finely chop the garlic

Add 500ml boiled water to the soften onions and crumble in the vegetable stock club

Increase the heat to high and bring to the boil

Once the stock is boiling, reduce the heat to medium and add the linguine (push it in with a wooden spoon

Add the chopped tomatoes, garlic, capers, olives and chilli flakes

Add 2 tbsp olive oil and a generous amount of black pepper (some white wine too if you're feeling fancy)

Cover with the lid and cook for 5-8 mins or until the linguine is cooked (keep checking the pan and stir if the pasta gets stuck to the bottom)

Chop the chives finely

Remove pot from the heat and add the half the chopped chives and half the grated cheese

Serve and offer the remaining chives and cheese on the table for diners to add to taste