1 tbsp oil
1 white onions, finely diced
2 tsp demerara sugar
2 garlic cloves, finely diced
5 sprigs thyme, leaves only
3 bay leaves
Pinch chilli flakes, or to taste
3 star anise
2x 410 g Ardmona Crushed Tomatoes
Salt, to taste
2 cups chicken stock
3 large fresh tomatoes, deseeded & diced
200 g Barilla Ditalini Rigati, pre-cooked
1/4 cup oregano leaves
- Heat oil in a large saucepan, add onion, sugar, garlic and cook for 10 minutes or until onions are soft and translucent.
- Add thyme, bay leaves, chilli flakes, star anise, tin tomatoes and salt, stir and cook for 5 minutes to reduce. Add stock then bring back up to boil then reduce heat and cook for 5 minutes to reduce liquid by a quarter.
- Add fresh tomatoes and pasta, stir and check for seasoning and cook for 2 minutes. remove from heat.
- Serve with fresh oregano leaves and drizzle with olive oil.