Pre-heat the oven to 200 degrees. Heat the olive oil in a large saucepan over a moderate heat. Sweat the onion and garlic for 4-5 minutes until soft, stirring occasionally.
Add the sugar and chopped tomatoes, stirring well, then add the sprigs of thyme. Simmer the sauce for 8-10 minutes until thickened, then season to taste.
Cook the pasta in a large saucepan of boiling, salted water for 6-7 minutes. Drain and cool. Combine the pasta with the sauce in a large mixing bowl and stir in the parsley, mixing well. Spoon into a 30cm x 15cm ovenproof, glass baking dish.
Sprinkle the grated cheese on top and bake for 20-25 minutes until the cheese has melted and the top is golden brown. Remove and serve straight from the dish.
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