Steps:
- Heat oil in large stockpot over medium-high heat. Add leek, celery and sugar and cook 3 minutes, until tender. Add thyme and cayenne pepper and stir to coat. Transfer mixture to blender and add diced tomatoes. Puree until smooth and return puree to stockpot. Place pot over high heat, add broth and bring mixture to a boil. Stir in pasta and cook 3 minutes, until pasta is tender. Remove from heat and stir in basil. Season with s&p.
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