Spaghetti with Tomato Sauce

1 28-ounce can of whole peeled tomatoes, chopped

3 tablespoons olive oil

1 garllic clove, minced

Salt and Pepper

2 tablespoons chopped fresh basil, extra for serving

Sugar

1 pound spaghetti

Grated parmesan-reggiano cheese

Dice tomatoes and retain the juices.

Cook oil and garlic in a large saucepan over medium heat, stirring occasionally until fragrant, about 2 minutes.

Stir in tomatoes and 1/2 teaspoon salt, bring to a simmer and cook until thickened, about 10 minutes.

Off heat, stir in basil. Season with salt, pepper and sugar to taste.

Bring 4 quarts water to a boil in a large pot. Add pasta and 1 tablespoon salt and cook stirring often until al dente. Reserve 1 cup cooking water then drain pasta and return to the pot. Add sauce and stir to combine. Cook over medium heat, tossing frequently, 1 to 2 minutes. Adjust consistency with cooking water as needed. 

Sprinkle with extra basil and drizzle with olive oil. Add grated cheese to each serving.