Heat the oil in a wide, deep pan (big enough to hold the pasta later) over a medium flame, then sauté the vegetables until soft, but don’t let them get brown. Stir in the garlic and chilli and cook for another minute or so.
Add the tomatoes and their juice, squash them to break them down, give it all a stir. Next add a couple of sprigs of basil and bring it all to a simmer. Turn the heat down low and cook gently for about 40 minutes, until the sauce is thickened, stirring from time to time to make sure it’s not sticking. When your sauce is cooked, remove the basil and blend until smooth (a hand held blender or countertop blender work well for this). Season to taste and bring back to a simmer.
Cook the pasta in a large pan of boiling salted water for about half the cooking time on the pack – it shouldn’t be cooked through. Drain the pasta well, reserving a mug of the cooking water, and add to the sauce. Stir it all well and cook for another six to eight minutes, or until the pasta is cooked the way you like it, stirring from time to time to make sure it doesn’t stick – if the sauce looks as though it’s getting too thick, add a little of the reserved pasta water.
Serve with a scattering of basil leaves and some grated (vegan) cheese.