1Heat ½ tbs olive oil in medium saucepan over low heat. Add the diced onion and the garlic paste and cook until translucent for 2-3 min, and then add the canned tomatoes. Cook for 10 min then add the vegetable broth. Cook for another 15 min, then lower the heat to simmer and cook it for another up to 2 hours, while occasionally stirring the mixture, so it doesn’t stick to the bottom of the pan.
2Bring a pot of 6 quarts of salted water to a boil. Cook the agnolotti until al dente. Drain well using a colander and transfer the pasta to the pan with the tomato sauce. Stir gently and mix well.
3Transfer the pasta to a bowl, garnish with basil and serve.