1

Lightly spray a large non-stick saucepan with oil and heat over medium heat. Cook onion, stirring occasionally, for about 5 minutes or until soft. Add garlic and cook, stirring, for a further 1 minute. Stir in tomato paste, tomatoes, thyme, vinegar, and 1½ cups (375ml) water. Bring to the boil. Reduce heat and simmer, partially covered, for about 1 hour, stirring occasionally, or until sauce is thick. Season with salt.

2

Meanwhile, cook pasta in a large saucepan of boiling, salted water following packet instructions. Drain and set aside.

3

Preheat oven to 180°C. Spray a large deep non-stick frying pan with oil and heat over medium-high heat. Cook chicken and bacon for 2-3 minutes, stirring, until lightly browned. Add pepperoni, capsicum strips and oregano and cook, stirring occasionally, for a further 3-4 minutes, until capsicum has softened.

4

Add sauce and cooked pasta to frying pan. Season with salt and pepper and stir to combine. Transfer mixture to a 2.5L (10 cup) capacity ovenproof dish. Tear bocconcini into pieces and scatter over top of pasta bake. Bake for 20 minutes or until top is golden.

5

Serve pasta bake with salad leaves.