Ingredients

• 2 tablespoons olive oil
• 1/2 sweet onion, diced
• 6 garlic cloves, minced
• kosher salt and pepper
• 2 pints cherry tomatoes
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/2 pound bucatini pasta
• 3/4 cup reserved starchy pasta water
• 1 teaspoon sugar
• crushed red pepper, for serving
• fresh basil, for serving
• parmesan cheese, for serving

Instructions

1. Heat the olive oil in a large skillet over medium heat. Add the onions and garlic with a big pinch of salt. Cook, stirring often, until the onions soften, about 5 minutes.
2. Add in the tomatoes, basil and oregano. Cook for 10 to 15 minutes, until the tomatoes burst, stirring often.
3. While the tomatoes cook, bring a pot of salted water to a boil for the bucatini. Cook the pasta according to the directions and reserve 1 cup starchy pasta water when finished.
4. Once the tomatoes have burst and cooked down until they are saucy, add in 3/4 cup of the pasta water, the sugar and a big pinch of salt and pepper. Bring the mixture to a boil then reduce it to a simmer for 5 to 10 minutes. Taste and season more if needed.
5. Transfer the bucatini directly to the skillet. Toss it in the sauce.
6. Serve immediately with crushed red pepper, fresh basil and parmesan cheese.