The amounts listed are just rough measurements - we like lots of olives and cheese, but you may prefer smaller quantities. You can also chuck in other veggies you have lying in the fridge, such as corn, tomatoes, peas, pumpkin, etc.
Ingredients 500g pasta
2 garlic cloves
2 large onions
1 broccoli head
1/4 cup capers
1 cup kalamata olives, pitted and halved
1 cup cheddar cheese
Preheat oven to 190°C (°F).
Bring a pot of water to the boil. Add the pasta and cook according to the packet's instructions, until al dente. Drain and leave to cool.
Meanwhile, prepare the vegetables. Chop the garlic, onions, zucchini and broccoli into small-medium sized pieces.
Heat some olive oil in a large pan or pot over medium heat. Add the onions and garlic for a few minutes. When they're starting to soften, add the zucchini and cook for about 5-10 minutes or until tender. Add the broccoli for a few minutes, then turn off the heat. Stir through the capers and olives, and leave to cool slightly.
Place the pasta in a tray or trays (depending on how big your trays are).
Add the sauce and stir through.
Grate the cheese and scatter over the pasta.
Place in the oven for 20-25 minutes or until the cheese is melted and starting to brown. I like to take it to quite a golden brown colour, but that might not be to everyone's taste.