Conchigilie pasta with rich tomato sauce

Method

1. Heat a sauté pan and add 50ml extra-virgin olive oil. Gently fry the finely chopped onion for 10 minutes, until softened and golden. Add the crushed garlic cloves, a large pinch of chilli flakes and the chopped anchovy fillets (optional), then cook for 3 minutes more.
2. Add the tinned chopped tomatoes with a pinch of sugar and a splash of red wine vinegar, then season. Add the stalks from a bunch of basil, bring to a gentle simmer and cook for 1 hour, adding a splash of water if needed. Discard the stalks.
3. Toss through the cooked conchiglie with 2 tbsp cooking water. Season and serve with grated parmesan.