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1
Wash and dry all your fresh ingredients (omitting the onion and garlic)
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2
Bring a large pot of water to a boil.
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3
Prepare a bowl with ice, salt and water.
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4
Heat oven to 200u00b0C.
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5
Deseed chilies and chop them into thin round rings. Take two whole cloves from the head of garlic, peel and set aside. Cut off the top of the garlic bulb.
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6
Finely dice the red onion.
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7
Wash a bunch of basil. About 8 leaves for the sauce and more to top.
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8
Take the pot of water off the heat. Put in the large tomatoes and cover. Let sit for 3-5 minutes.
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9
Transfer the tomatoes to the bowl of ice water.
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10
Put the grape tomatoes and head of garlic on a baking tray and drizzle with olive oil (about 1-2 tbsp). Put them in the middle rack of the oven for about 20 minutes (till the peel starts to pop and turn slightly brown).
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11
Peel the large tomatoes, halve and deseed them.
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12
In a large saucepan: heat about 2 tbsp of olive oil on medium heat. Add onion, chilies and garlic cloves and saute for about 5 minutes.
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13
Add large tomatoes to saucepan and cook for a further 10 minutes. Then add salt and sugar as well as basil leaves. Cover and cook on medium heat for another 15 minutes. Stir occasionally.
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14
Add the oven roasted grape tomatoes to the saucepan and stir. Let simmer on low heat for at least 30 minutes, preferably 45 minutes.
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15
Remove the garlic cloves from the sauce. Use a handheld blender to puree the tomato sauce, leave it a little chunky.
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16
Cook pasta according to package instructions. Make sure it is al dente.
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17
Toss pasta in sauce and serve with fresh basil. Top with Parmesan or nutritional yeast.
