Ingredients: (serves 4)
- 1/3 cup extra-virgin olive oil
- 1 brown onion, finely chopped
- 1 garlic clove, crushed
- 2 small red chillies, chopped (see note)
- 800g can diced tomatoes
- 1/2 cup vegetable stock
- 1/2 cup small basil leaves
- 400g dried penne pasta
- 2 teaspoons caster sugar
Heat oil in a large saucepan over medium heat. Add onion, garlic and chillies. Cook, stirring often, for 6 to 7 minutes or until onion is soft. Add tomatoes, stock and 1/4 cup basil leaves. Bring to a gentle boil. Reduce heat to medium-low and simmer, uncovered, for 15 minutes.
Meanwhile, cook pasta in a large saucepan of boiling, salted water following packet directions, until tender. Drain pasta and return to pan.
Stir sugar into tomato sauce. Season with salt and pepper. Spoon sauce over pasta. Toss to combine. Cover and set aside for 5 minutes (this allows pasta to absorb sauce).
Sprinkle with remaining basil. Spoon into serving bowls and serve.
Deseed chillies to reduce the heat rating.