Instructions
- Bring a large pot of salted water to a boil. Add the Crocette pasta and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining.
- While the pasta is cooking, prepare the sauce. Heat the olive oil in a large saucepan over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more, until fragrant.
- Stir in the crushed tomatoes, dried oregano, dried basil, red pepper flakes, sugar, salt, and black pepper. Bring the Sauce to a simmer, then reduce heat and cook for 20 minutes, stirring occasionally.
- Drain the pasta and add it to the saucepan with the tomato sauce. Toss to coat. If the sauce is too thick, add some of the reserved pasta water to reach the desired consistency.
- Serve immediately, garnished with grated Parmesan cheese and fresh chopped basil.
