• 3 Tbsp (45 ml) olive oil
• 1 medium onion finely chopped
• 4 garlic cloves crushed
• 400 g (1 can) chopped tomatoes
• 1 Tbsp (15 ml) dried oregano
• 2 Tbsp (30 ml) tomato paste
• 200 ml vegetable stock
• ½ c fresh basil leaves roughly chopped
• coarse salt to taste
• coarse pepper to taste
• 2 tsp (10 ml) sugar to taste
• 250 g spaghetti boiled until al dente

To Serve (optional)

• 200 g baby tomatoes roasted with a drizzle of olive oil and a few basil leaves for 15 minutes at 200°C
• 125 g fior de latte or burrata mozzarella ball torn
• ½ c (125 ml) grated parmesan
• ¼ c basil leaves
• 1 Tbsp olive oil for drizzling