Pour the can of peeled tomatoes into a bowl and roughly mash using a fork.

In a frying pan, warm up the olive oil over medium heat. Once warm, reduce the flame to low and add the roughly chopped garlic.

Allow the garlic to flavor the oil for a couple of minutes, until it starts turning golden.

Next, add the thinly sliced onions and a little salt and pepper [pepper is optional] and mix well using a wooden spoon. Increase to medium heat and allow to soften, until golden, not brown.

Finally, add the canned tomatoes to the pan and stir well. Ensure you include all the juices, as these will evaporate while cooking. Apply the lid to the frying pan and allow it to simmer for 5 minutes.

In the meantime, cook the bucatini pasta in a large pot of boiling salted water according to package instructions, Many pasta packets offer two cooking times, one for al dente and one for fully cooked; follow the instructions for al dente, as the pasta will further cook in the pomodoro sauce for a few minutes.

After 5 minutes, add the fresh basil leaves to the sauce, mix well once more, and allow the tomato sauce to continue cooking on a low flame for a further 7-10 minutes [or until the bucatini are ready, which should be around 8 minutes]. At this stage taste for salt and acidity as well, and add salt and sugar if required. If the tomato sauce dries a little, add a few tablespoons of cooking water and remove from the heat.

Once the pasta is ready, drain it and add it straight away to the pomodoro sauce. Do not overdrain the bucatini pasta, and if a little cooking water goes into the sauce, it's fine.

Mix the bucatini to the tomato sauce over medium low heat for a minute or two.

Serve with some freshly grated Parmesan cheese and a few fresh basil leaves on top.