Heat the oil in a large saucepan, add the vegetables and cook for 5 minutes until softened. Add the tomato purée, tomatoes, sugar and stock and bring to the boil. Reduce the heat, then simmer for 12 minutes.
Stir in the basil, then remove the pan from the heat. Using a stick blender, whizz together to form a smooth soup.
Meanwhile, cook the pasta in a large saucepan of salted boiling water for 2 minutes less than directed on the pack instructions. Drain, then stir into the soup and return to the heat.
Simmer for another couple of minutes or until the pasta is cooked through. Ladle into serving bowls.