Cook the pasta in boiling water for 10 minutes, until just tender.
Meanwhile heat the tomatoes and oil in pan, breaking down the tomatoes
gently with a wooden spoon.
Add the mozzarella, half the parmesan, basil and seasoning to taste.
Bring to the boil and remove from the heat.
Drain the pasta and place in a 900ml (1/1/2 pint) ovenproof dish.
Pour the sauce over the pasta, and mix well. Sprinkle with remaining
parmesan and place in a preheated oven 200øC, 400øF, Gas Mark 6 for 10
minutes until the cheese is golden.