Ingredients

Start with boiling the pasta according to the instructions on the package. You can also use leftover pasta from the day before as long as they haven’t dried out.

I usually make this dish vegetarian, but I happened to have some chicken that I needed to use. Slice the chicken into bite size pieces. Heat a frying pan to high heat and fry the chicken with some salt (or soy sauce) and pepper until it is no longer raw. Remove from the pan and leave it in a bowl for use later on.

Mix the ingredients for the sauce in a bowl. It should end up more like a paste than a sauce, but don’t worry if it gets a bit more runny. If you like spicy food feel free to add more chilli powder or oil. Fresh finely chopped chilli will work as well. You can add salt to the paste but be careful about it. Both the feta cheese and olives are quite salty to it is safer to leave it out at this point and add more to taste later.

Heat up a large frying pan or saucepan to medium. Add some oil and the pre boiled pasta. Spoon in the tomato paste mixture and do your best to mix and coat the pasta with it. Add the sweetcorn, olives (and chicken if you have any) and mix well. The dish is ready at this point but I like a bit of crispy edges to my pasta so I fry it for about 5 more minutes on high heat.

Spoon the pasta in a bowl and add crumbled feta cheese and chopped basil on top and serve.

Tip:
• Quite a bit of people don’t like olives. These can be easily skipped or left on the side for people to add in their own bowl.
• If you don’t like sweetcorn, substitute it with another sweet tasting vegetable. Finely chopped carrots or sweet potato will work fine. Just make sure you fry them until soft before adding the pasta.