The ‘Gigli’ in this dish is pasta; pretty, lily shaped flutes, of course any pasta will do but I think this is just so pretty. There are such lovely, sunny flavours in this dish, reminiscent of holidays in the sun. It’s also a quick store cupboard supper which will be a firm family favourite.

Serves 4

Low calorie cooking oil spray

1 large onion, finely chopped

3 garlic cloves, chopped

1 red pepper finely chopped

1½ tbsp tomato paste

1 tbsp dried oregano

Small bunch greek basil or normal basil, chopped, plus extra to serve

2 x 400g tins plum tomatoes

150g black olives, pitted and halved

300g Gigli pasta (any dried pasta will work, I just like this one as it’s pretty)

150g feta (optional)

Lemon wedges to serve

Lightly spray a large pan with oil and heat over a low-medium heat, then gently fry the onion, peppers and garlic for 10 minutes until very soft.

Increase the heat to high, add the tomato paste, the oregano and most of the basil and cook for 1 minute, stirring. Add the plum tomatoes and olives and reduce on a medium-high heat for 15-20 minutes until thick – crush the tomatoes in the pan with a wooden spoon.

Meanwhile, cook the gigli or pasta in a large pot of boiling salted water following the packet instructions but make sure not to overcook.

Add the pasta to the tomato, gently stir through and lightly season.

Plate up and crumble over the feta and serve with extra herbs and lemon wedges, if you like.