Baked angel-hair pasta with rich tomato sauce

This is a surprising dish, invented by Leith’s School of Food and Wine. The pasta underneath is moist, while that at the top is delightfully crunchy. You can doctor bought mayonnaise if you don’t want to make your own – just add crushed garlic and lemon juice to a jar of (preferably) olive oil mayonnaise.

And, yes, I know: there’s a lot of oil in this recipe. But it’s really good!