Instructions: Bring a large pot of water to a boil. Add 1 tablespoon salt to the boiling water and stir in the spaghetti. Cook uncovered over high heat until the pasta is tender but still firm to the bite. Meanwhile, heat the olive oil in a large saute pan or skillet over medium-high heat. Add the onion and saute 1 to 2 minutes or until lightly golden. Lower the heat to medium-low. Drain the diced tomatoes and add to the onions, stirring gently for 2 to 3 minutes. Add the garlic, salt and pepper to taste and basil. Lower the heat and gently simmer the sauce until the pasta is cooked. Drain the spaghetti into a strainer and add it to the saute pan. Mix quickly over low heat until well-combined. Taste, adjust seasonings and serve at once topped with freshly grated parmesan or romano cheese.

Note: To peel tomatoes, plunge into boiling water for 30 seconds to 1 minute.

Remove immediately and plunge into cold water. Skin should slip off easily.

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