Serves 2

Ingredients

1 can or carton of chopped tomatoes
¾ pint vegetable stock or water
1 tspn dried oregano
1 tspn dried basil
Tomato puree
Around 1 dozen black olives, sliced
1 heaped tbspn capers (optional)
150 – 200g penne pasta
75g grated Vegan cheese

Preparation method

1. Preheat the oven to 210°C.
2. Add the tomatoes and stock or water to an oven proof dish (with a lid). Add the dried herbs and a generous dollop of tomato puree, and stir until thoroughly mixed. (If you wish, you could use your wine allowance in the dish, in which case add it at this stage and reduce the amount of stock or water accordingly.)
3. Add the olives, capers (if using), and pasta. Sprinkle the Vegan cheese on the top. Fit the lid and bake in the oven for 20-30 minutes, until the pasta is cooked.

Note that the cheese will help to thicken the sauce.