Ingredients:
½ cup leek, thickly chopped
2 cups of small broccoli florets
5 medium-sized tomatoes, slightly soft
50 grams Tnuva Butter
1 tsp. chopped oregano
¾ cup tomato juice
½ tbs. sugar
400 grams pasta cooked al dente according to the pckg. instructions
3 garlic cloves, finely chopped
Tnuva Cheddar, grated, for garnish
Black pepper and salt to taste

Instructions:
1. Bring a pot of water to boil with a tsp. of salt and cook the broccoli florets until they're soft. Remove and place in a bowl of ice water, then drain.
2. Make a small “x” shape with a knife at the top of each tomato, then place in a deep, flat bowl. Cover with boiling water and set aside for 5 minutes.
3. Gently peel the skin off of the tomatoes, dice into medium-size cubes, and place in a colander.
4. Brown the leeks in the butter for five minutes, then add the tomatoes and the garlic and continue to fry the mixture for another ten minutes on a medium flame.
5. Add the tomato juice and cook for another five minutes.
6. Add the sugar, the oregano leaves, 2-3 pinches of salt, a dash of black pepper and the broccoli. Stir and cook for another five minutes.
7. Turn the oven on to its “grill” setting.
8. Place the pasta in the colander, wash in cold water and drain. Transfer to a bowl and heat it up for approximately two minutes. Then drain once more and transfer to a medium-sized Pyrex dish. Pour the vegetable sauce on top and gently mix.
9. Sprinkle the cheddar cheese generously over the dish and place in the oven until the cheese is slightly brown and bubbly. Serve hot!