Bring a large pot of salted water to a rolling boil. Add the spaghetti or bucatini and cook according to package instructions for about 8-10 minutes until al dente.

In a large pan, heat 1 tablespoon of olive oil over medium heat. Add the finely chopped onion and sauté for about 5-6 minutes until soft and translucent.

Stir in the minced garlic and sauté for an additional 2 minutes until aromatic.

Pour in the canned tomatoes and add ½ teaspoon of salt and ⅛ teaspoon of black pepper. Stir and bring to a simmer, cooking for about 15 minutes.

Once the pasta is al dente, reserve ½ cup of the pasta cooking water, then drain the rest. Toss the drained pasta with the tomato sauce, adding reserved water as needed.

Mix in the chopped or torn basil, taste and adjust the seasoning as needed.

Serve on warm plates, sprinkled with grated Parmesan cheese if desired.