Preheat the oven to 180 degrees, gas mark 4.
In a pan of boiling water, cook the gluten free pasta (usually takes approximately 8-10 minutes).
While the pasta cooks, heat the garlic-infused oil in a separate pan and heat three quarters of the cherry tomatoes with all of the tomato passata and chopped tomatoes. Add the basil, season with salt and pepper, then leave to one side.
Drain the cooked pasta and stir in the tomato sauce. Add the creme fraiche and mix well.
Pour half of the pasta into a baking dish (I use a rectangular pyrex dish) and top with a sprinkling of cheese.
Add the remaining pasta and top with the remaining cherry tomato halves and top generously with the remaining cheddar cheese.
Bake in the oven for 15-20 minutes. Serve with a green salad.