Pasta with Hearty Vegetable Sauce

Vegetable Sauce

• 30 g extra virgin olive oil
• 1 garlic clove
• 50 g onion, quartered
• 60 g celery stalks, cut in pieces (2 cm)
• 60 g carrot, peeled, cut in pieces (2 cm)
• 60 g courgette, cut in pieces (2 cm)
• 60 g aubergine, cut in pieces (2 cm)
• 400 g tinned chopped tomatoes
• 4 fresh basil leaves
• 1 Tbsp fine sea salt
• 1 pinch ground black pepper

Pasta

• 320 g short dried pasta (eg. penne)
• 1200 g water
• 10 g extra virgin olive oil
• 1 tsp fine sea salt