1 Packet of pasta (penne or spirals)

1 tin of chopped tomatoes

2 cloves of minced garlic

1 small grated carrot

¼ cip of kalamata olives chopped

1 stick of celery finely chopped

75g of Pantalica mozzarella chopped into pieces

Pepper & salt

2 tbspns of olive oil

Cook pasta in boiling water for 10 to 12 mins till al dente. Preheat oven 180 degrees In a frying pan sauté onions, garlic and celery.

Stir in tomatoes and olives and simmer for 10 minutes. Season with salt and pepper.

Drain pasta and stir through tomato sauce. Spoon into casserole dish and dot with mozzarella pieces.

Bake for 30 mins until golden.