Spaghetti alla marinara

Finely chop yellow onion and saute in extra virgin olive oil in a large skillet until tender and translucent, not browned.

Add a clove of garlic cut in half and saute about 30 seconds more.

Add the tomatoes and cook gently about 20 minutes, until they deepen in flavor; squeeze whole or cherry tomatoes with the back of a wooden spoon so they break down faster.

Tear in clean fresh basil and simmer with plenty of salt about 15 to 20 minutes, until deep in color.

Bring the pasta water to a boil and add the spaghetti, working it into the water for a solid minute so the starch releases and it does not stick.

For the last minute or so of cooking, move the pasta directly into the sauce and toss well until every strand is glossy.

Plate with plenty of sauce on top and cheese.