This unusual pie is just right for a casual weeknight supper. It is quick, easy and delicious – simply serve wedges straight from the frying pan.

Ingredients: (Serves 4-6)

• 1 tablespoon olive oil
• 1 medium onion, sliced
• 2 garlic cloves, crushed
• 1 medium red pepper, chopped
• 2 x 400 g/14 oz tins chopped tomatoes
• 2 teaspoons ground cumin
• Pinch of cayenne pepper
• 225 g/8 oz drained tinned or frozen sweetcorn
• Salt and freshly ground black pepper
• 225 g/8 oz uncooked dried fettuccini
• 85 g/3 oz grated mozzarella
• 4 tablespoons fresh cilantro, chopped

Method:

Fill a large saucepan with water and bring to the boil. Heat the olive oil in a 25-cm/10-inch non-stick frying pan. When the oil is hot, add the onion, garlic and red pepper. Saute for 10 minutes, until the onion is soft and brown. Add the tomatoes, cumin, cayenne and sweetcorn and simmer for 5 minutes. Add salt and pepper to taste.

Place the fettuccini in the boiling water and cook for 9 minutes. Drain the pasta and add to the frying pan. Taking care to blend the pasta and sauce thoroughly, cook for 10 minutes, until the tomato sauce thickens and coats the pasta evenly. Remove from heat and arrange the grated mozzarella over the pasta. Cover the frying pan for several minutes to allow the cheese to melt. Garnish with chopped cilantro.