Ingredients

60 mls olive oil
1 onion, finely chopped
3x400g cans copped tomatoes
1 tb sp tomato paste
3 tb sp basil leaves
freshly grater parmesan cheese

Method

Heat the oil in a deep frying pan and cook the onion over a medium heat
for 4-5 minutes or until soften. Add the garlic and cook for 30 seconds before
adding the tomato, tomato paste and some salt and freshly ground pepper.

Reduce the heat to low and simmer for 20 minutes or until the sauce
thickens, stirring occasionally. Add the basil and if the sauce is too tart,
a pinch of sugar.

Toss through the hot pasta and serve with grated parmesan cheese.

(Serves: 4-6)