Bring a large pot of salted water to a rapid boil, setting the stage for perfectly cooked pasta.

Heat the olive oil in a large skillet over medium heat. Add the finely chopped onion and cook until soft and translucent.

Stir in the minced garlic, cooking for another 2 minutes until fragrant.

Pour in the canned tomatoes, salt, and black pepper. Stir everything together; let it simmer on medium heat for about 15 minutes.

Meanwhile, cook your pasta in the boiling water according to package instructions until al dente. Reserve ½ cup of the pasta cooking water, then drain the rest.

Toss the drained pasta with the tomato sauce and torn fresh basil in the skillet. Mix it well! Add reserved pasta water if it seems dry.

Dish up the Pasta Napoletana, topped with grated Parmesan cheese and extra basil if desired.