Penne with Fresh Tomato Sauce

To make the fresh tomato sauce, drizzle olive oil in a pan and set over medium heat. Add onions and garlic and cook until soft but no colour. Add 600 grams cherry tomato halves and cook until broken down and juices released. Add tomato passata sauce, rinsing out the bottle with 1 cup water and add to the pan. Add chicken stock pots, thyme and bay leaf and allow to simmer gently until thickened and reduced, about 40 minutes. Remove from heat and pass through a sieve.

Meanwhile, bring a large saucepan of salted water to a boil. Add pasta and cook until slightly underdone. Drain pasta and drizzle with olive oil.

Place a large fry pan over medium heat and drizzle with olive oil. Add remaining cherry tomato halves and chilli flakes to taste.
Fry briefly then add 2-3 cups of the fresh tomato sauce, chopped basil and drained pasta and toss to coat. Season with salt and pepper and serve with grated parmesan cheese.