(For 1 lb pasta)
Extra-virgin olive oil
1 large onion, minced
1 can of whole peeled tomatoes, drained and pureed in blender
A handful of fresh basil leaves, chopped (I chiffonade it)
Salt to taste
A pinch of pepper
In a sauté pan, pour a generous amount of olive oil, then add the chopped onion. Sauté till onion is soft and transparent (not caramelized). Pour in the tomatoes, add the salt and pepper, half of the basil, and cook, uncovered (I use a splatter screen), for about 35 minutes. Then, throw in the remaining basil, stir and cook an additional 5 minutes. Done!
I like to serve it over a nice short pasta, like penne, zite rigate or rigatoni. Dust it with lots of Parmigiano Reggiano.
Note: In summer, if you find great fresh tomatoes, make a passato, and use that instead of the canned ones.