Bring one litre water to boil with salt. Once boiled add the pasta and cook till al-dente. Drain and keep aside. Save the stock.

Hear oil in a non-stick pan, fry shallots, garlic and carrot for 2-3 minutes. Add sweet corn and marinara sauce and mix well.

Now pour the stock and stir till mixed well. Add the fried herbs, black pepper and salt.

When the soup comes to boil, add the pasta and olives. Cook for 2 minutes and switch the flame off. Serve hot with focassia or garlic bread..