Pre-heat over to 375 degrees F. Spread out the tomatoes, red pepper, onion, and garlic in a roasting pan and drizzle with the olive oil. Roast for 30-40 minutes until vegetables are soft and charred (turn them halfway through cooking).
Then, transfer the vegetables to a food processor and add 1 cup of the stock, and process until pureed. Scrape into a strainer, placed over a large pan and press the puree through into the pan.
Add the remaining stock, the sugar and salt and pepper to taste and bring to boil.
Add the pasta and simmer for 7-8 minutes (see instructions on packet), stirring frequently, until al dente. Taste, and adjust seasoning.
Serve hot in warmed bowls, garnish with fresh basil leaves.