Macaroni Cheese with Tomato and Onion

225g dried macaroni

175g grated Cheddar cheese

100g grated Parmesan cheese

2 tablespoons Carotino Oil

4 tablespoons of fresh bread crumbs for the topping

1 tablespoon fresh basil, chopped

1 - 2 shallots or a medium onion, finely chopped

2 garlic cloves, crushed

500g canned, chopped tomatoes

1 tablespoon chopped, fresh basil

Salt and pepper to season

Heat a tablespoon of Carotino Oil in a frying pan. Add the garlic and shallots/ onion and fry for a couple of minutes before adding the tomatoes, most of the basil and salt and pepper to taste. Cook over a medium heat and stir constantly for 10 minutes.

Meanwhile, boil a large pan of salted water and cook the macaroni according to the pack instructions until tender, but still firm or ‘al dente’. (8-10 minutes) Drain well and put on one side.

Mix the grated Cheddar and Parmesan cheeses in bowl and grease an ovenproof dish with a little Carotino Oil. Spoon a third of the tomato sauce into the base of the dish, then cover with a third of the macaroni, then top with a third of the mixed cheeses. Season with salt and pepper then repeat the layering until all the ingredients are used up, ending with a final layer of grated cheese.

Mix the breadcrumbs with the leftover basil and sprinkle evenly over the top. Brush a little Carotino Oil over the top with a pastry brush and then cook in a pre-heated oven (190ºC/Gas Mark 5) for around 25 minutes until the topping is golden brown and bubbling. Serve immediately.

Serves 2