Ingredients

50 g (1 3/4 oz) 3 tbsp butter
1 onion, finely chopped
1 garlic clove, crushed
2 small red chillies, deseeded and diced
450 g (1 lb) fresh tomatoes, skinned, deseeded and diced
200 ml (7 fl oz) 3/4 cup vegetable stock
2 tbsp tomato puree (paste)
1 tsp sugar
salt and pepper
675 g (1 1/2 lb) fresh green and white tagliatelle, or 350 g (12 oz) dried


Method

Melt the butter in a large saucepan.
Add the onion and garlic and cook for 3 - 4 minutes or until softened.
Add the chillies to the pan and continue cooking for about 2 minutes.
Add the tomatoes and stock, reduce the heat and leave to simmer for 10 minutes, stirring.
Pour the sauce into a food processor and blend for 1 minute until smooth.
Alternatively, push the sauce through a sieve.
Return the sauce to the pan and add the tomato puree (paste) sugar, and salt and pepper to taste.
Gently reheat over a low heat, until piping hot.
Cook the tagliatelle in a pan of boiling water for 8 - 10 minutes or until it is tender, but still has 'bite'.
Drain the tagliatelle, transfer to serving plates and serve with the tomato sauce.