Finely dice the onion and lightly crush the garlic cloves with the flat side of a knife.

Rinse the cherry tomatoes and cut them into quarters.

Heat olive oil in a pan and cook the onion and garlic over low heat for about 5 minutes, stirring slowly.
Tip.Adding a pinch of salt at this stage helps bring out more sweetness.

Once the garlic starts to turn golden, add the tomatoes and cook for about 5 minutes until the raw smell fades, adding two pinches of salt.

Add the whole peeled tomatoes, crush them well, and simmer over low heat for about 30 minutes.

Stir occasionally so the sauce doesn't stick to the bottom of the pan, and taste to adjust the seasoning with more salt if needed.
Tip.If the tomatoes taste too acidic, add a small amount of sugar at a time to mellow out the flavor.

Finish by stirring in parsley or basil for extra aroma — your sauce is ready.

Cook the pasta in salted boiling water.

Toss the cooked pasta with the desired amount of tomato sauce, adding a little olive oil and pasta water to bring it all together.