Smoky Tomato Pasta

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Prep Time: 10

Cook Time: 50

Total Time: 1

Servings: People

Calories: 657kcal

Author: Chef Jack Ovens

Place a large high rimmed pan over medium-high heat and whilst still cold add in the olive oil and garlic. Saute for 45 seconds or until it starts to heavily sizzle.
Add in the tomatoes, sugar, chipotle in adobo and seasoning to taste. Mix to combine and saute for 5 minutes or until the tomatoes start to break down.
Add in the vegetable stock, bring to a boil, reduce the heat to low and simmer for 45 minutes, stirring occasionally. Mix through the basil.
15 minutes before the sauce is ready, place a saucepan of water over high heat and bring it to a boil. Generously season with salt and cook the spaghetti or pasta of choice for 1 minute less than the packet instructions.
Add the pasta straight from the water into the sauce, bringing along some of the pasta water, mix well to come and cook for 1 final minute. Check and adjust seasoning levels and remove from the heat.
Serve in bowls, grate over Parmigiano Reggiano cheese and garnish with fresh basil and cracked black pepper. Dig in.