Tomato Pasta Bake with Garlicky Crumb Topping

pasta (use gluten-free pasta to make gluten-free, fusilli or rigatoni both work well.)

olive oil (to make oil-free, just use a few drops of water instead)

large onion

fat cloves of garlic

large can | 28fl oz/ 796mls crushed tomatoes (You can sub this for passata or blend up a can of diced tomatoes until smooth if that is all you have)

chili flakes

mixed Italian dried herbs (feel free to sub for any dried herbs you like)

| 4 tablespoons nutritional yeast (adds depth of flavour to the sauce - DO NOT sub for any other type of yeast)

balsamic vinegar

salt

ground black pepper

medium cut slices slightly stale bread | You can use a bit more if you have lots to use up (or you can use a bit less | Use gluten-free bread to keep the recipe gluten-free)

olive oil (optional but recommended)

garlic

nutritional yeast