Pour the olive oil in a medium saucepan and add the onion. Put on a low heat and sweat the onion, with the lid on, for about 5 minutes, until the onion is softened but not brown. Stir occasionally.

When the onion is cooked, add the garlic and cook for 1 more minute, stirring occasionally.

Add the tomatoes, balsamic vinegar, salt, pepper and half the basil. Turn the heat up and bring to the boil, then cook for 10-15 minutes on a low heat, stirring occasionally.

While the sauce is cooking, cook the pasta according to packet instructions / your own preferences. Add the sundried tomatoes to the pasta to rehydrate.

Just before the pasta is ready, hoick out the sundried tomatoes, chop finely and add to the sauce.

Drain the pasta and stir into the sauce with a couple of tablespoons of pasta cooking water. Serve sprinkled with the cheese and the remaining basil.