Rigatoni with Corn, Olive and Tomato Sauce

230 g rigatoni ( regular of gluten-free)
1 red onion finely chopped
3 garlic cloves minced
400 g shredded tomato
1 tbsp tomato paste
2 tbsp olive oil (optional, or use water to fry the onions)
1/4 cup cooked grilled corn
1/4 cup green olives finely chopped
1 cup cashew yogurt to serve (optional)
Beet microgreens to serve (optional)
Sumac to serve (optional)

1. Cook your pasta according to package instructions.
2. Heat a pan on medium heat with olive oil or water. Add the garlic and onion. Cook for 3-4 minutes until brown.
3. Then add the tomato sauce, corn, olives and tomato paste, mix everything well until you get a thick nice looking sauce. Cook for 3-4 minutes.
4. Transfer your pasta in the pan. Stir well until the pasta coated well with the sauce.
5. Serve with cashew yoghurt. Sprinkle some sumac and decorate with microgreens if prefer.