Puttanesca Pasta Bake

Preheat the oven to 180°C / 350°F / Gas Mark 4.

Heat the olive oil (2 tbsp) in a large, deep frying pan or casserole. Peel and slice the onion (1 red) and fry it gently for 5 minutes until soft. Start 5m timer

Meanwhile, bring a large saucepan of water to the boil.

Cut the pepper (1 red) into chunks, and peel and crush the garlic (2 cloves). Add both to the pan and fry for 2-3 minutes, then pour in the passata (700 g). Start 3m timer

De-stone and halve the olives (12) and de-seed and slice the chilli (1 red). Add the [olives], [chilli] and capers (2 tsp) to the pan along with a pinch sugar (1 large), and season well with [salt] and [black pepper]. Leave to simmer over a medium heat.

Add the rigatoni (350 g) to the boiling water and cook until al dente. Add a good splash of pasta cooking water to the tomato sauce, so it loosens up. Taste and adjust the seasoning of the sauce if required.

Drain the [rigatoni] and return to the saucepan, then stir through the sauce. Tip the [pasta] into a large ovenproof dish.

Mix the dairy-free cheese (40 g) with the dairy-free cream (2 tbsp) and dollop over the top of the [pasta].

Bake for 12-14 minutes until golden and bubbling. Serve immediately. Start 14m timer