Preheat oven to 200°C/Fan 180°C/Gas Mark 6.
Place dry pasta in an ovenproof dish (there is no need to pre-cook the pasta), and add the tomatoes and olives.
Shake jar and pour over the pasta and vegetables. Add 250ml water, and stir thoroughly to ensure the pasta is covered.
Pop in the oven and after 25 minutes, stir thoroughly again and sprinkle over the grated cheese and breadcrumbs, baking for a further 15 minutes until everything is golden and piping hot.