In a nonstick pan, heat the tomato sauce, adding the chopped fresh basil. Cook the pasta in plenty of boiling salted water. When the pasta is “al dente” or firm (follow the directions for the cooking time on the box), drain and pour into the sauce. Sauté the pasta in the sauce for a minute, until the sauce is well blended. Spread a little chopped basil as decoration. Serve with a sprinkling of grated Parmigiano Reggiano.
In a nonstick pan, brown a clove of garlic in two tablespoons of extra virgin olive oil over medium heat, add the onion and cook for 5 minutes, until it is wilted. Add the tomatoes and mix. Continue cooking for about 15 minutes, adding salt and pepper to taste.