Serves 5
Heat a splash of olive oil in a pan and slowly fry the onion and garlic. Add the oregano and chilli and cook for 4 minutes until sweet and softened.

Pour in the tomatoes and simmer gently for about 15 minutes, then break the tomatoes up with a wooden spoon. Add the balsamic vinegar and the sugar and stir until you have a nice fine tomato sauce.

Meanwhile, bring a large pan of salted water to the boil and cook the pasta according to the packet instructions. When cooked, drain in a colander.

Toss the pasta with the tomato sauce to mix. Season and sprinkle over the torn basil. Serve with a side salad.

Ingredients

• olive oil
• 1 onion, peeled and finely chopped
• 2 cloves of garlic, peeled and finely chopped
• 1 level teaspoon dried oregano
• ½ dried chilli, crumbled
• 2 x 400g tins good-quality plum tomatoes
• 3 tablespoons balsamic vinegar
• ½ teaspoon sugar
• 500g penne or farfalle
• a handful of fresh basil, leaves picked and torn
• sea salt and freshly ground black pepper

This recipe was taken from www.jamieoliver.com.