• 12 oz (340 g) penne or other short macaroni
• 1 lb (450 g) ripe tomatoes
• Olive oil
• 8 oz (225 g) courgettes
• Salt and pepper
• 2 or 3 sprigs of oregano or ½ teaspoon of dried
• 8 oz (225 g) mozzarella cheese
• A little butter

Method:

1. Cook the penne in a large pan of fast boiling, salted water with a few drops of olive oil until almost al-dente.
2. Peel and chop the tomatoes finely and mix with a little oil.
3. Thinly slice the courgettes and lightly fry them in 3-4 tablespoons of olive oil until they are a golden colour. Add salt, pepper and oregano.
4. Thinly slice the mozzarella cheese.
5. Grease an ovenproof dish with butter.
6. Drain the penne through a colander and quickly rinse with cold water.
7. Put  about 4 ozs (112 g) of the penne in a layer on the bottom of the ovenproof dish, cover with a layer of the tomatoes and some of the mozzarella.
8. Add another layer of the penne, one of tomato and mozzarella and all the courgettes with the oil and oregano.
9. Cover with the remaining penne, spread with the rest of tomato puree and mozzarella.
10. Sprinkle a little more olive oil over the top and bake in a pre-heated oven at Gas Mark 4 (180°C/350°) for around 20 minutes until the mozzarella has melted and spread over the top.

Serves 4.