120 g (4 oz) fine vermicelli, broken into small pieces
salt and pepper
chunks of crusty bread, to serve (optional)
Place the tomatoes in a heatproof bowl and pour over boiling water to cover. Leave for 1–2 minutes, then drain, cut a cross at the stem end of each tomato and peel off the skins. Roughly chop and set aside.
Meanwhile, heat the oil in a heavy-based saucepan, stir in the cloves, onions, celery and carrot and cook for 3–4 minutes until they begin to colour. Add the tomatoes and sugar and cook over a medium heat for 4–5 minutes until the mixture is thick.
Stir in the tomato purée, ras el hanout and most of the coriander. Pour in the stock and bring to the boil, then cook over a medium heat for 15 minutes. Stir in the vermicelli, season and cook for a further 5–6 minutes until the pasta is just tender.
Garnish with the remaining coriander and ladle into serving bowls. Serve with crusty bread, if liked.