Cherry Tomato Pasta Sauce

🥘 Ingredients

• olive oil 75 ml
• garlic 2 cloves
• cherry tomatoes 1 kg
• caster sugar ½ tsp
• dried ancho chilli 1
• salt
• water 200 ml
• basil leaves 20 g
• fettuccine 400 g
• Parmesan 35 g

1. 1

   Put the olive oil into a large sauté pan and place on a medium high heat.
2. 2

   Once hot, add the garlic and fry for up to 1 minute , stirring a few times, until starting to caramelise.
3. 3

   Add the cherry tomatoes – carefully, so that the oil doesn't spit – along with the caster sugar , dried ancho chilli and 1/2 teaspoon of salt .
4. 4

   Pour over 200ml of water and stir for 4 minutes , until the tomatoes are starting to break down and the liquid is bubbling. Reduce the heat to medium low and cook for about 1 hour , stirring every once in a while, until the tomatoes and ancho have broken down and the sauce has thickened.
5. 5

   Stir in the basil leaves and set aside somewhere warm.
6. 6

   Fill a large saucepan with plenty of salted water and place on a high heat.
7. 7

   Bring to the boil, then add the fettuccine . Cook for 10-12 minutes , or according to the packet instructions, until al dente.
8. 8

   Drain the pasta and stir it together with the sauce.
9. 9

   Divide between bowls, sprinkle with Parmesan and serve.