1. Pour about 2T of olive oil in a deep frypan or wok, and on a very low heat, fry the first 5 ingredients (up to basil) for about 30 seconds until it becomes fragrant. Garlic burns very easily so the next step has to be ready to go. 2. Before garlic burns, pour in tomatoes and stir in, turning up the heat to medium. 3. Add next 5 ingredients (up to red wine), stir thoroughly, then bring to the boil. Check to see that the flavour is balanced between the salt, sugar and vinegar. it should have a bit of a kick - but if you can taste the sugar or vinegar quite strongly, adjust taste, very carefully. eg. if it tastes like vinegar, add another 1/4 t sugar. 4. Reduce to medium heat, cover and simmer for 15 minutes until reduced. 5. In the meantime, grate parmesan cheese, boil large saucepan of generously salted water (you don't need oil). 6. Boil pasta according to instructions - try not to touch it too much, and not to overcook it - bite-test it every 30 seconds when it gets close to the finish time. Pasta should be juicy and springy, not sticky and limp. 7. Drain pasta, toss with olive oil, then serve onto plates. Top with sauce, parmesan, and cracked pepper. Bon apetit! ---------------------------------------------------------------------------
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