Place tomatoes with skin and seeds in a food processor or high power blender. Blend at high speed until skin has broken down and tomatoes have turned into a puree.

In a large saucepan, heat oil over medium heat, add onion and saute for 1 minute. Add in garlic and chilli peppers and sauté for an additional 1 minute until onions and garlic are soft and translucent.

Stir in tomato puree, sugar and season with salt and pepper. Bring to a boil and reduce heat to medium-low. Simmer tomatoes for 1 - 1 1/2 hours until they form to a slightly thick and red sauce, stirring occasionally.

To make pesto: Place all ingredients in food processor and blend until smooth, season with salt and pepper. Place in refrigerator until ready to use.

Bring a large pot of salted water to boil. Cook pasta al dente according to package directions.

Drain pasta and toss with a ½ cup each of tomato sauce and pesto. Divide in pasta bowls and top with additional sauce, pesto and finish with grated parmesan cheese if desired.