You Will Need:

Main Dish

45 ml of olive oil
1 t (5 ml) crushed green chilli
1 t (5 ml) Ina Paarman's Chilli & Garlic Seasoning
1 t (5 ml) Ina Paarman's Olive & Rosemary Seasoning
½ t (2,5 ml) crushed black pepper
salt to taste
1 cup (250 ml) Ina Paarman's Tomato, Olive & Chilli Pasta Sauce
½ cup (125 ml) cream
1 T (15 ml) brown sugar
¼ (60 ml) cup of chopped chives
¼ (60 ml) cup chopped olives
¼ (60 ml) cup cubed feta
250 g pasta shells

Main Dish

45 ml of olive oil
1 t (5 ml) crushed green chilli
1 t (5 ml) Ina Paarman's Chilli & Garlic Seasoning
1 t (5 ml) Ina Paarman's Olive & Rosemary Seasoning
½ t (2,5 ml) crushed black pepper
salt to taste
1 cup (250 ml) Ina Paarman's Tomato, Olive & Chilli Pasta Sauce
½ cup (125 ml) cream
1 T (15 ml) brown sugar
¼ (60 ml) cup of chopped chives
¼ (60 ml) cup chopped olives
¼ (60 ml) cup cubed feta
250 g pasta shells

Method:

Boil the pasta shells in salted water until cooked to preference. Drain and set aside. Heat the olive oil in a flat pot. Add the crushed green chilli, Chilli & Garlic Seasoning, Olive & Rosemary Seasoning, crushed black pepper and salt to taste. Once spices start sizzling, add in the cup of Tomato, Olive & Chilli Pasta Sauce, cream and brown sugar. Thicken slightly. Add in the chives, olives and feta. Toss in pasta. Top with extra feta, some halved Rosa tomatoes and a few sprigs of rosemary. Serve warm.