Fry the onion, garlic and chilli in a saucepan until soft. Add the sugar and vinegar and cook on a medium heat until the liquid has evaporated.
Add the tomato purée and the chopped tomatoes. Put a lid on the pan and simmer for 10 minutes until the tomatoes go soft and start to break up.
Add the olives stir in carefully and season to taste. Serve with the cooked pasta.
For a more substantial dish try adding some meatballs. Simply place the meatballs, pasta and sauce into an earthenware or Pyrex dish and bake in the oven with some grated cheese on top.
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Freezing and defrosting guidelines
Make the soup, then leave to cool at room temperature. Freeze (without garnishes or toppings) in a rigid container, leaving a bit of space for expansion, for up to 1-3 months. Reheat either from frozen or defrost in the fridge overnight. Once piping hot, add toppings or garnishes and serve.