Spaghetti With Chunky Tomato, Olive And Chilli Sauce — Belinda Jeffery

Ingredients

• 2 tablespoons extra-virgin olive oil
• 2 large onions, finely chopped
• 2 medium-sized carrots, cut into smallish dice
• 2 large cloves garlic, finely chopped
• 2 small red chillies, finely chopped
• 1 heaped tablespoon of sun-dried tomato pesto (or regular tomato paste)
• 1 x 800g can diced tomatoes
• big pinch of sugar
• sea salt, to taste
• freshly ground black pepper, to taste
• 500g spaghetti
• 150g kalamata olives, pitted and coarsely chopped
• large handful of basil leaves, roughly torn
• small basil leaves
• freshly grated parmesan cheese
• rocket leaves (optional)
• ricotta (optional)