Heat the oil in a saucepan and gently cook the onion and garlic until softened. Stir in the tomatoes, chilli flakes, balsamic vinegar and sugar. Bring to a simmer and cook slowly for 45 minutes-1 hour. Stir in the basil and season with salt and pepper. This can be left chunky or blended in a food processor for a smooth sauce.
Serve spooned over cooked pasta with plenty of parmesan cheese.
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|Serving Size: 1 Serving (28g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 29 (71%)|
|Amt Per Serving||% DV|
|Total Fat 3.3g||4 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 2.4g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 873.7mg||30 %|
|Potassium 48.8mg||1 %|
|Total Carbohydrate 2.8g||1 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 2.3g|
|Protein 0.4g||1 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 41
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