Start by bringing a large pot of salted water to a rolling boil. Once boiling, add 8oz of spaghetti or bucatini, stirring occasionally. Cook according to package instructions—typically around 8–10 minutes—until al dente.

While the pasta cooks, heat 1 tablespoon of extra virgin olive oil in a large pan over medium heat until shimmering. Add the finely chopped onion, sautéing for about 5–6 minutes until it becomes soft and translucent.

Next, incorporate 2-3 minced garlic cloves into the pan, stirring continuously for another 2 minutes until fragrant and lightly golden.

Pour in 1 can (14oz) of whole or diced tomatoes along with ½ teaspoon of fine salt and ⅛ teaspoon of black pepper. Mix well and allow the sauce to gently simmer for about 15 minutes.

Taste the sauce and adjust seasoning with additional salt or pepper as desired.

Once the pasta is cooked, drain it, reserving a small cup of pasta water. Add the drained pasta to the sauce in the pan along with chopped or torn fresh basil. Gently toss to combine.

Serve your delightful Pasta Napoletana immediately, garnishing each plate with grated Parmesan cheese, fresh basil leaves, a dash of black pepper, and a drizzle of olive oil if you wish.