Ingredients 3 tbsp extra virgin olive oil 1 large onion, chopped 2 garlic cloves, crushed 3 x 400g cans of chopped tomatoes ¼ - ½ tsp dried chilli flakes 2 tsp balsamic vinegar 2 tsp sugar 1 large handful basil leaves, torn into small pieces Salt and freshly ground black pepper Grated parmesan cheese, to serve Preparation method Heat the oil in a saucepan and gently cook the onion and garlic until softened. Stir in the tomatoes, chilli flakes, balsamic vinegar and sugar. Bring to a simmer and cook slowly for 45 minutes-1 hour. Stir in the basil and season with salt and pepper. This can be left chunky or blended in a food processor for a smooth sauce. Serve spooned over cooked pasta with plenty of parmesan cheese.