You will need:
1 pound dried spaghetti
1 Tbsp EVOO
1/2 small onion, chopped
4 garlic cloves, minced
2 bunches fresh basil, leaves chopped
ground black pepper
1 14.5 ounce can whole tomatoes with juice
1 8 ounce can tomato sauce
1/4 cup grated Parmigiano-Reggiano
1 tsp dried red pepper flakes
Bring large pot of salted water to a boil. Cook spaghetti to al dente, about 8 minutes.
In a large skillet, heat oil over medium heat. Add onion, garlic, half of the basil, & a pinch of salt & pepper. Cook, stirring occasionally, about 5 minutes.
Add tomatoes & tomato sauce.
Bring to a simmer while you break up tomatoes with the side of the spoon. Simmer gently for 4 minutes. Season with salt & pepper.
Drain pasta & place it in a large serving bowl. Pour over sauce & all but a handful of basil. Toss until pasta is well coated. Top with remaining basil, grated Parmigiano-Reggiano, and dried red pepper flakes!