500 g/1 lb 1 oz/4 cups pasta
2 tbsp olive oil
1 large onion diced
2 cloves of garlic, finely chopped
400 g/14 oz/ 2 cups of non-chicken bite size
400 g/14 oz/2 cups canned chopped tomatoes
100 g/3 1/2 oz/2/3 black olives, pitted
a small bunch of fresh basil, chopped
159 g/5 1/2 oz/1 1/2 oz cups vegan mozzarella cheese grated
1.Add the pasta to a pan of boiling salted water. Cook for 12-15 minutes then drain and set aside.
2.Heat the oil in a pan over a medium heat. Add the garlic and chicken then fry for 5 minutes. Add the garlic and chicken then fry for 5 minutes. Add the oregano and tomato purée followed by the chopped tomatoes, olives and most of the basil. Season, cover and cook for 10 minutes.
3.Preheat the oven to 180°C (160° C fan/350°F/gas 4.
4.Add the pasta and tomato sauce to an ovenproof dish and mix to combine. Cover with the grated cheese. Bake in the oven for 25 minutes.
5.Top with the reserved basil leaves and serve