1. Preheat the oven to 200°C (fan-forced).
2. Heat the oil in a large pan over medium heat. Sauté the onion for a few minutes until soft and golden.
3. Stir in the garlic puree. Heat through then pour in the passata and add the cherry tomatoes. Season to taste and let simmer for around 10 minutes until slightly thickened.
4. Meanwhile, bring a large pot of salted water to a boil and cook the spiral pasta according to the pack instructions (or around 8–10 minutes). Drain and set aside.
5. In a large baking dish, combine the cooked pasta with the tomato sauce, stirring to coat evenly.
6. Add basil puree, half of the mozzarella and Parmesan cheese and stir through. Sprinkle the remaining cheese on top and bake for 15–20 minutes, or until the cheese is golden and bubbly. Remove from the oven and dot with extra basil puree for a fresh, herby finish.
