|8 tbsp||olive oil (divided)|
|50 ml||orange juice|
|1 tsp||agave syrup|
|2 tsp||sea salt|
|basil for serving|
Quarter tomatoes and remove stems. Peel and finely chop garlic. Wash, dry and chop basil. Peel and finely dice onion. Heat some olive oil in a frying pan over medium heat and fry onion for approx. 2 – 3 min. Remove from heat.
Add half of the tomatoes, fried onion, sun-dried tomatoes, garlic, orange juice, agave syrup, salt, pepper, and remaining olive oil to a blender. Blend on high for approx. 1 min. or until smooth. Then add remaining tomatoes and basil and use the pulse function two or three times to incorporate.
Add pasta to boiling salted water in a pot. Cook according to package instructions until al dente , then drain. Add tomato sauce and cooked pasta to a large frying pan and toss to coat. Season with salt and pepper to taste. Serve pasta with fresh basil on top. Enjoy!