Prepare your vegetables and measure out seasonings and set aside.
Cook your pasta in salted water until just before al dente. Reserve about ½ cup pasta water to thin sauce, if desired. Then drain and set aside until sauce is ready.
Add in tomatoes and remaining ingredients. Cook sauce for another 10-15 minutes stirring occasionally. If desired use an immersion blender or regular blender to puree into a smooth sauce.
Once sauce has cooked, stir in shiso or basil if using. Taste for flavor, you can add a few teaspoons of sugar or honey to sweeten or a bit of shiokoji or soy sauce to make saltier. Add some freshly cracked pepper for an additional layer of flavor.
Combine with cooked pasta and cook another 1-2 minutes to finish cooking the pasta to desired consistency.