Step 1

Preheat the oven to 400 F/ 200 C/ gas mark Boil the pasta for 4 minutes in salted water with the bay leaf then strain reserving the water (you will need 300 ml/1.25 cups). In the meantime prepare the other ingredients. In a pan/casserole dish heat 3 tablespoons of oil and fry the garlic, onion and fennel for 6 minutes stirring often. Add the wine and continue cooking for 3 more minutes. Remove from the heat.

Step 2

Add the tomatoes, passata, pasta (including 300 ml/1.25 cups of the water it cooked in), oregano, smoked paprika, onion granules, parmesan, salt and pepper and stir thoroughly.

Step 3

Dot the cherry tomatoes (cut side up) over the top of the casserole, sprinkle 3 tablespoons of finely grated parmesan over the whole thing and drizzle with oil.  Bake in the upper part of the oven for 20 minutes then increase the heat to 240 C and bake for 10-15 more minutes until the sauce has caramelised around the edges.

Step 4

Remove from the oven and serve immediately.