Ingredients 4 servings
320 gr. (11.28 oz.) Spaghetti
250 gr. (8.8 oz.) Red tomatoes
or 250 gr. (8.8 oz.) Peeled tomatoes
Extra virgin olive oil
Bring a large pot of water to boil, add salt to taste, add spaghetti and cook until "al dente"
While the pasta cooks, slice the onion, put it in a frying pan, pour in the olive oil and cook over medium heat until golden and soft.
Chop the fresh tomatoes, if you don't have fresh tomatoes substitute with peeled tomatoes squizing them with hands into the pan. Once onion is golden, add chopped tomatoes, saute and let it cook over medium heat for a couple of minutes. To eliminate the tartness of tomatoes, add a pinch of sugar then add a pinch of black pepper and the basil leaves roughly chopped. Saute, add a ladle of pasta cooking water and let it evaporate.
Once your spaghetti are cooked, drain and transfer to the pan, saute and sprinkle with parmesan. Transfer the spaghetti to a serving dish, garnish with basil leaves and sprinkle again with parmesan before serving.