In a large pot, bring about 4 quarts of salted water to a rolling boil over high heat.

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

Stir in the minced garlic to the pan with the sautéed onions, and cook for an additional 2 minutes.

Add one can of high-quality canned tomatoes, ½ teaspoon of fine salt, and ⅛ teaspoon of black pepper to the pan. Stir well, and let the sauce simmer for about 15 minutes over medium heat.

Add 8 ounces of spaghetti or bucatini to the boiling water. Cook according to package instructions, around 8-10 minutes, until al dente.

Taste the sauce and adjust seasoning as necessary. Add the drained pasta and a large handful of chopped or torn basil leaves to the sauce. Toss everything together over low heat.

Plate your Pasta Napoletana while still hot. Sprinkle with grated Parmesan cheese and additional basil leaves, and drizzle with extra olive oil.