500g penne pasta
1 fresh garlic
1 carrot, finely chopped
1 white onion, finely chopped
1 stalk celery, finely chopped
500g canned peeled tomatoes
Fresh red chilli, chopped, to taste
Salt and pepper, to taste
1 tbsp sugar
4 basil leaves
100g Parmesan cheese
1. In a pan, sweat the garlic, onion, celery and carrot in extra-virgin olive oil until softened. Add the chilli.
2. Mix in the tomato – previously seasoned with salt – pepper and the sugar, and cook slowly for 20 to 30 minutes.
3. Cook the pasta in boiling salted water for 7 minutes. Drain off the pasta water, keeping aside a small cup.
4. Put the pasta into the pan with the tomato sauce, add the pasta water and cook for a further 2 minutes. Sprinkle over the chopped parsley and a splash of olive oil. Serve garnished with Parmesan and basil leaves.