Cherry Tomato & Basil Spaghetti

1 large onion

1 large garlic clove

4 tablespoons extra virgin olive oil

1 1/2 pounds sweet cherry tomatoes

salt, to taste

black pepper, to taste

1 teaspoon red pepper flakes

1 teaspoon fresh oregano, chopped

1 tablespoon white sugar*

12 ounces dried wheat spaghetti

1 large handful of fresh basil leaves

Freshly grated or shaved Parmesan cheese (optional)

Preparation 

Cut a cross in the base of each tomato, then plunge into a bowl of boiling water. Leave for around 30 seconds, then lift them out with a slotted spoon and drop them into a bowl of cold water. Drain well, then remove the skins from the tomatoes. Set aside.
Peel the onion and garlic.  Place both in food processor and blend into a thick puree. 
Heat oil in a large pan, add the onion and garlic puree and cook gently for 5 minutes, stirring occasionally.
Place the tomatoes in the food processor and blend into a puree. You can blend till smooth or just pulse a few times if you like small chunks of tomato in your sauce.
Add the tomato puree to the pan. Add salt, black pepper, red pepper flakes, oregano, and sugar. Bring to a simmer, then turn the heat down to low and cover.  Cook, stirring occasionally, for 30-40 minutes, until the mixture is thick.
Meanwhile, cook the pasta according to the instructions on the package. Cut or tear the basil leaves into small pieces.
Remove the sauce from the heat, stir in the basil and check the seasoning. Add more salt and  black pepper, if needed.
Drain the pasta, then place into a large warmed bowl. Pour the sauce over and toss the mixture well. Serve immediately in bowls topped with parmesan.

*Sugar cuts the acidity of the tomatoes.

Servings: 4

Calories: about 470 per serving.