Recipe kindly shared by the Tesco Community Cookery School with Jamie Oliver. The recipe has been written to be flexible and scalable up to 50 portions. Note: all veg weights are for trimmed, prepped vegetables. Peel (or trim) and finely chop the alliums. Roughly dice the Mediterranean veg. Place a large pan on a medium heat with the oil. Add the alliums, then cover and cook gently for 15 minutes or until softened, stirring occasionally. Tip in the remaining veg and continue cooking for 15 minutes or until softened. Meanwhile, if baking, preheat the oven to 190°C/375°F/gas 5. Cook the pasta in a pan of boiling salted water according to the packet instructions, then drain. Add the tomato base sauce to the veg pan and bring to the boil. Tip in the cooked pasta and toss through the sauce and veg. Season to taste. Serve just as it is with a sprinkling of cheese, or spoon into a large baking tray (40cm x 60cm), grate over the cheese and bake for 30 minutes or until golden and bubbling.