Tagliatelle with Chili Tomato Sauce

• 900g tomatoes, skinned and stoned
• 150ml olive oil, extra virgin
• 100g onions, finely chopped
• 2 tablespoons fresh ginger, finely chopped
• 3 tablespoons garlic, roughly chopped
• 100g carrots, finely chopped
• 100g celery, finely chopped
• 3 tablespoons spring onions, finely chopped
• 2 tablespoons red chili, stoned and finely chopped
• 2 teaspoons sugar
• 2 teaspoons salt
• 1 teaspoon 5 pepper mixture
• 1 tablespoon chili oil
• 450g tagliatelle

Cut the tomatoes into cubes about an inch thick.

Heat the oil in a large pot and add the onions, ginger, garlic, carrots, celery, spring onions, and chili. Stir-fry for 2 minutes, then add the sugar, salt, pepper, and chili oil. Stir-fry for another minute. Finally add the tomatoes, reduce the heat and simmer for half an hour.

Cook the tagliatelle in salted water, drain, pour into a large serving bowl, pour the sauce over the top and liberally grate parmesan over it before table serving.