Chop the onions and fry in the oven until soft, add the garlic and continue to cook for 5 mins, Add the tomatoes, puree and passata along with the veg stock and cook for a further 20 mins. Season and before serving, tear the basil into the sauce. While the sauce is cooking, pre-heat a deep GN tray with water to 98oC. When ready add salt to the water then add the dried pasta and cook until soft. Once ready, drain off the water and run some olive oil through the pasta. Place into a dish and poor over the sauce.