Serves 4

12oz capellini or angel hair pasta
3 tbsp olive oil, plus extra to drizzle
1 large red onion, peeled and finely chopped
2 large garlic cloves, peeled and finely chopped
1 red chili, deseeded and finely sliced (keep the seeds in if you prefer it spicy)
1 tsp, dried oregano
1/2 cup white wine
1 14oz can of fire roasted crushed tomatoes
1 cup baby heirloom tomatoes/ grape tomatoes halved
Pinch of sugar
Sea salt and black pepper

Handful of basil leaves shredded
Parmesan shavings

Bring a large pan of salted water to the boil. When it comes to a rolling boil, add the pasta and cook according to pack instructions until al dente.

Meanwhile, place a wide sauté pan over a medium heat and add the olive oil. When the oil is hot, fry the onion, garlic, chili and oregano cook for 1-2 minutes, until the onions have softened and become translucent in color. Do not allow the onion or garlic to burn. If this starts to happen, reduce the heat. Pour in the white wine and deglaze the pan. Reduce the wine by half and add the canned tomatoes, and simmer over high heat for around five minutes until some of the tomato juice has evaporated.

Toss in the baby heirloom/ grape tomatoes and add the sugar. Continue to cook until the cherry tomatoes have softened, this should only take a couple minutes. Taste and adjust the seasoning and then toss in the basil.

Drain the pasta and mix together with the sauce. To serve, divide among warm bowls and drizzle over a little more olive oil and finish off with some Parmesan shavings.