Mince the onion and the garlic.

Heat a non stick pot. When hot add the extra virgin olive oil, then the onion and the garlic. Cook for 5 minutes or until the onion golden.

Add the tomato sauce, adjust of salt and pepper. Cover and let cook for 20 minutes at low heat stirring occasionally.

Add the basil leaves at the very end to preserve the flavor unaltered.

Pour over the pasta and serve.

This is the base recipe for many Italian sauces. You can customize this sauce adding your favorite ingredients.

Better results are obtained using fresh tomatoes instead of the canned sauce. Boil the whole tomatoes in water for 2 minutes. Let cool and peel them. Smash the tomatoes obtaining the sauce to use in this recipe.

You can save time preparing ahead a large quantity and freeze single or double portions in freezing safe containers for up to one month. Microwave or thaw the sauce, and use it warm to dress the pasta.