Fresh Mediterranean Penne

Boil a kettle (used in step 4)

Crush the garlic with the side of a knife, peel it and chop coarsely

Chop the basil finely

Cut away the stem(s) of the chilli(es) and deseed

Combine the tomatoes, garlic, chilli (careful, adjust the amount to your preferred hotness), 100g (all) of the feta and 1-2 tbsp of olive oil with a (stick) blender for a smooth sauce

Season to your taste with salt and pepper

Tip: Add a few tbsp of olive oil or water if you don't have enough volume to blend

Cook the pasta in a pot of boiling water and salt (optional) for 8-10 min or until the pasta is cooked to your taste, stirring occasionally, then drain

Put a small pan on a medium heat

Once the pan is hot, add the pine nuts and toast for 3 min or until golden brown

Set aside (used in step 8)

Drain the artichokes and cut into quarters

Slice the olives into thin 'O's

Put a large pan on a medium heat and add the sauce

Heat the sauce for 2 min then add the oregano, basil and artichoke

Add the pasta and mix well

Remove the pan from the heat and set aside for 1 min