Begin by bringing a large pot of salted water to a rolling boil over high heat. Add the 8 oz of spaghetti or bucatini and cook according to the package instructions for about 8-10 minutes until al dente. Once cooked, reserve ½ cup of the pasta water, then carefully drain the rest and set aside.

While the pasta cooks, heat 1 tablespoon of extra virgin olive oil in a large skillet over medium heat. Once shimmering, add the finely chopped onion and sauté for 5-6 minutes until it becomes soft and translucent.

Next, stir in 2-3 minced garlic cloves, continuing to sauté for about 2 minutes until fragrant.

Add the canned tomatoes, ½ teaspoon of fine salt, and ⅛ teaspoon of black pepper to the skillet. Stir well, allowing the mixture to come to a gentle simmer. Cook for about 15 minutes, stirring occasionally.

Once your sauce is ready, add the drained pasta and a handful of fresh basil leaves to the skillet. Toss everything together, ensuring the pasta is well coated.

Finally, plate your Pasta Napoletana, garnishing with 3 tablespoons of grated Parmesan cheese and a sprinkle of additional basil if desired.