Heat the olive oil in a frying pan. Add the chilli and garlic to the pan. After about a minute, add the basil leaves and gently wilt them in the flavoured oil.
Add the chopped tomatoes and the rice syrup to the frying pan. Simmer for at least 10 minutes, until the sauce has thickened a little. Add salt and pepper to taste.
Meanwhile, cook the Organic quinoa real & rice spaguetti for 15 minutes in large saucepan of boiling, salted water with a dash of olive oil. Drain the pasta and toss with the sauce (you can add a little pasta water too if you wish).