Pasta Al Forno

Put a large saucepan of water with a pinch of salt on to boil for the pasta. Halve, peel and finely chop the onion. Peel and grate the garlic (or use a garlic press). Grate the cheddar. Roughly chop the olives. Heat a drizzle of oil in a frying pan on medium-low heat. Add the onion and cook until softened, stirring occasionally, 3-4 mins. Add the garlic and cook for 1 minute more.

Stir the chopped tomatoes, dried oregano and olives into the onion mixture. Bring to the boil then turn the heat to low and simmer the sauce until thick and tomatoey, 15 mins.

Meanwhile, add the penne to the boiling water and cook for 10 mins or until 'al dente'. TIP: ‘Al dente’ simply means the pasta is cooked through but has a tiny bit of firmness left in the middle. Once the aubergine is cooked, remove it from the oven and gently stir it into the tomato sauce.

Drain the pasta in a colander and add it to the tomato sauce. Tear the basil and mozzarella into small pieces and stir through. Pour the whole mixture into an ovenproof dish. Scatter over the cheddar and put the dish on the top shelf of your oven. Cook until the cheese is golden and bubbly, 5-10 mins.