Homemade tagliatelle with fresh tomato sauce

For the pasta dough:

• 70g OO flour (available from Italian delis eg Amici in East Finchley) OR Strong white  flour
• 20g semolina
• 1 medium egg
• Third of a tsp salt
• 1 dessertspoon olive oil
• Extra semolina, for rolling

For the tomato sauce:

• 90g ripe, dark red tomatoes on the vine
• Half a garlic clove
• Half tsp sugar
• Few leaves of fresh basil
• Sea salt and freshly ground black pepper
• About 2 tbsp olive oil
• About 30g Parmesan cheese, for grating on top