large frying pan and large 2lt saucepan

3 onions
6 garlic cloves
4 tbsp olive oil
20 black olives, stones removed
2 tbsp capers
800g tomatoes, fresh or tinned
2 tbsp tomato purée
2 tbsp oregano
2 tbsp thyme
500g FREEE Organic Maize and Rice Penne
25g parmesan, grated
salt and pepper

Marinara Sauce

1. Finely dice the onions and the garlic cloves, put them into a large frying pan with the oil and cook until the onion softens.
2. Dice the olives and capers, chop the tomatoes and add them to the pan with the purée, oregano and thyme. Season with salt and pepper. 
3. Cover and simmer gently for 20 minutes.

Cooking Maize and Rice Pasta

1. Three-quarter fill a large 2lt saucepan with water.
2. Add a little salt and bring it to a rapid, rolling boil. 
3. Add the pasta and stir to avoid it sticking.
4. Boil uncovered for 7 minutes.
5. Carefully remove a piece of pasta and cut it with the side of a fork. If the pasta resists, continue to boil and repeat the fork test every minute until it is ‘al dente’ and just cuts through the pasta.
6. Drain the pasta into a colander over the sink. 

Maize and Rice Penne Pasta with Marinara Sauce 

1. Drain the pasta and tip it into the pan of sauce.
2. Stir and serve immediately, with a bowl of grated parmesan.