For the veg

<item-todo-done>4 garlic cloves<item-todo-done><item-todo-done> large bunch of basil<item-todo-done><item-todo-done>3 beef tomatoes<item-todo-done>

For the pasta bake

<item-todo-done>4 tbsp oregano<item-todo-done><item-todo-done>1 tbsp salt<item-todo-done><item-todo-done>1 tbsp pepper<item-todo-done><item-todo-done>1 tsp sugar<item-todo-done><item-todo-done>4 tbsp tomato purée optional<item-todo-done><item-todo-done>480ml tomato passata<item-todo-done><item-todo-done>2 x 400g can of chopped tomatoes<item-todo-done><item-todo-done>120ml water<item-todo-done><item-todo-done>80ml olive oil<item-todo-done><item-todo-done>40g capers<item-todo-done><item-todo-done>60g pitted olives<item-todo-done><item-todo-done>4 portions of dried fusilli pasta - or other pasta of choice<item-todo-done><item-todo-done>120g grated plant-based cheese - pizza cheese is good<item-todo-done>

To serve

<item-todo-done> basil leaves<item-todo-done>