Heat 4tbsp olive oil in a pan over a medium heat. Add 1 onion, finelychopped, and cook, stirring, for 6-8 mins, until soft. Stir in 2 garlic cloves, crushed, 2tbsp tomato purée and a pinch of dried chilli flakes.Cook for a further 2 mins.
Add 150ml white wine, simmer for 1 min, then add850g vine plum tomatoes, skinned and chopped, and 1tsp sugar.Season and bring to the boil. Simmer, stirringoccasionally,for 20-30 mins until thick. Stir in 250g cherryplum tomatoes and cook for a further5 mins. Toss with 400g dried pasta, freshly cooked, and basil leaves.
Top Tip for making Fresh cherry tomato pasta sauce
Our pasta sauce recipe also makes a delicious soup: just add 500ml hot veg stock and whizz in a food processor.
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