Fill a large pot with water, add a generous pinch of salt, and bring it to a rolling boil over high heat. Once boiling, add 8 oz of spaghetti or bucatini and cook according to package instructions until al dente, about 8-10 minutes. Reserve ½ cup of pasta cooking water, then drain the rest in a colander, shaking off any excess water.

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the finely chopped onion and sauté for about 5-6 minutes until it becomes soft and translucent. Stir occasionally to ensure it browns evenly.

Add the minced garlic to the pan with the sautéed onions, stirring gently for an additional 2 minutes. Keep an eye on it to prevent burning.

Pour in the can of tomatoes, along with ½ teaspoon of fine salt and ⅛ teaspoon black pepper, stirring well to combine. Allow the mixture to simmer over medium heat for about 15 minutes.

Once the sauce is thickened and fragrant, taste it and adjust the seasoning if necessary. Add the drained pasta to the skillet along with a handful of chopped basil and toss everything together.

Divide the Pasta Napoletana among plates and top with 3 tablespoons of grated Parmesan cheese. Enjoy warm!