Ingredients
• 375g dried spaghetti pasta
• 2 tablespoons olive oil
• 1 small red onion, halved, thinly sliced
• 2 garlic cloves, finely chopped
• 400g can Italian cherry tomatoes in tomato juice
• 1 teaspoon caster sugar
• 2 tablespoons shredded fresh basil leaves
Method
Cook pasta in a large saucepan of boiling salted water, following packet directions until tender. Drain.
Meanwhile, heat oil in a large, deep frying pan over medium heat. Add onion. Cook for 3 minutes or until softened. Add garlic. Cook for 1 minute or until fragrant. Add tomatoes and sugar. Bring to a simmer. Cook, stirring occasionally, for 5 minutes or until slightly thickened.
Add basil and pasta to tomato mixture. Season with salt and pepper. Toss to combine. Serve.
