Instructions

• Prep the produce: peel and dice the medium yellow onion; peel and thinly slice the 2 garlic cloves; dice the large tomato; finely chop the chili if using (remove seeds if you want less heat).
• Heat 1 tablespoon (15 ml) olive oil in a wide, heavy-bottomed pot over medium heat until shimmering.
• Add the diced onion and cook, stirring occasionally, until softened and translucent, about 3–4 minutes.
• Add the sliced garlic and cook 30–45 seconds until fragrant. Stir in 1 tablespoon tomato paste and cook 30 seconds more.
• Add the diced tomato and the chopped chili (if using) and cook 1–2 minutes, until the tomato starts to soften.
• Add 1 pound (450 g) dried pasta to the pot, then add 1 bay leaf and ½ teaspoon dried basil. Pour in 4 cups (1 liter) vegetable stock and stir so the pasta is submerged. Season with salt and pepper to taste.
• Bring the pot to a gentle boil over medium-high heat, then reduce to a medium-low simmer and cover.
• Cook covered for 8 minutes, stirring every 2 minutes to prevent sticking and to help the pasta cook evenly.
• Uncover and continue cooking, stirring occasionally, until the pasta is al dente and the sauce has thickened to your liking, about 2–6 more minutes. If the sauce becomes too thick before the pasta is done, add a little more vegetable stock to loosen it.
• Remove from the heat, discard the bay leaf, taste and adjust salt and pepper, then serve.