Saute the onion and garlic in the olive oil until soft.
Add the chipotle pasta, cinnamon and cumin and cook gently for a couple of minutes.
Add the agave nectar, vinegar, tomato passata and a good grinding of salt and pepper. Cook for a few minutes.
Whizz the mixture in a blender (or with a stick blender) until smooth.
Decant into a sterilised jar.
