2-3 oz olive oil (pure or extra virgin) 1 small onion, finely diced 3-4 large ripe tomatoes, split, seeded and diced 1 clove garlic, finely minced Salt and fresh black pepper to taste Sweet basil, fresh leaves finely chopped or 1/2 tsp dried 1 tablespoon salt (for pasta water) 1 Ib spaghetti (or your favorite dried pasta) Bring the large pot of water to a boil. Heat the olive oil in a large saute pan or skillet. Add the onions and saute 1-2 minutes until lightly golden. Lower the heat. Be sure that the tomatoes are drained of any excess water because they will "sizzle". Carefully add the tomatoes and stir gently for 2-3 minutes more. Add the chopped garlic, salt, pepper and sweet basil. Lower the heat to a simmer. Place your pasta strainer into the sink. Now, add the salt to the boiling water and stir in your pasta. Cook uncovered over high heat until the pasta is tender but still firm to the bite - al dente. Drain the pasta and add it to the saute pan. Mix everything quickly over low heat until well combined. Taste, adjust the seasonings and serve at once. You may want to add some of your favorite grated cheese, such as Parmesan or Romano. It's always best if you grate it yourself
