Cook the spaghetti pasta by adding a few drops of oil and a little salt. Soak the pasta for 10 minutes and cook, this will give the best results and gets cooked soon.

Drain the water and cover it and keep it aside. Reserve 2 tbsp of the water before draining.

Finely chop the onions, celery, and capsicum. De-seed the tomato and chop them finely. Cook the corn kernels or you can use the frozen ones too. If using olives chop them into two.

In a pan add butter and oil and add the onions.

Cook till the onions turn pink and add the celery, capsicum, and tomato one by one. Cook for 3 minutes on medium flame.

Add the sweet corn and olives to this.

Add the tomato ketchup and the chili sauce. I used store-bought ketchup and chili garlic sauce.

Mix well and cook for a minute.

Now add the fresh cream and mix well. Add the cooked spaghetti to this. Add the reserved water which we kept after draining the spaghetti.

Mix evenly and add the oregano flakes to this. Mix again.

I didn't add any salt to the veggie mix. As the sauce has salt in it, I felt it is sufficient.

Only while cooking the spaghetti I added the salt.

Serve immediately.