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  • 70g (2.5oz) sun-dried tomatoes in oil, drained
  • 3 garlic cloves
  • 2 bird's eye chillies, ends trimmed
  • 2 tsp smoked paprika
  • 1 tbsp red wine vinegar
  • 2 tbsp miso paste, see notes
  • 1 handful of fresh basil
  • olive oil
  • 2 x 400g (14.1oz) tins of whole tomatoes
  • 320g (11.3oz) pasta, we use mafaldine (or gluten-free pasta)
  • salt
  • vegan parmesan, optional
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