Saute one diced onion and two chopped garlic cloves in 2 spoons olive oil, when soft add 800g can of peeled tomatoes with their juices, add a spoon of sugar, some salt and freshly ground black pepper, cook on high heat for 20 minutes uncovered, crushing the tomatoes occaisonaly. When sauce reduce add salt, freshly ground pepper, to taste. Away from heat add pieces of fresh basil. Serve on 500g of cooked pasta and add the parmagion-reggiano on each plate. Enjoy!
