You will need
    • 1-2 onions;
    • 3-4 cloves of garlic;
    • 700-800 g of tomatoes in own juice;
    • 400 g of spaghetti;
    • 1/2 tsp dried oregano;
    • 1/2 tsp dried marjoram;
    • 1/2 tsp dried Basil;
    • 1/2 tsp sugar;
    • 40-50 g of grated Parmesan cheese;
    • fresh Basil;
    • vegetable oil for frying.
Instruction
1
Onions and garlic peel from the husk. Wash in cool running water. Finely shred. In a frying pan or skillet, heat vegetable oil (preferably olive). Put sliced onions and garlic. Fry on medium heat until Golden brown about 5 minutes, stirring occasionally so it doesn't burn.
2
Remove the tomatoes from the jar. Cut into small pieces. Put the pan in passeruem onion with juice from the jar. Salt. Add oregano, Basil and marjoram. Bring to a boil. Sauté for 8-10 minutes until, until the juice has evaporated and the sauce thickens. Cover to cover should not be. Add a little sugar to the sauce turned out sweet and left a sour taste of tomatoes.
3
Separately in a saucepan boil water. Season with salt, add 1 tbsp olive oil and place back spaghetti or other favorite pasta. Boil, stirring occasionally, until the state of al dente. Drain spaghetti in a colander.
4
Ready spaghetti, put in a saucepan for tomato sauce. Stir and simmer for about 1-2 minutes. Ensure that the pasta is not overcooked and became too soft. Add the finely chopped fresh Basil. Mix.
5
Pasta with tomato sauce, place on large plate. Sprinkle with grated Parmesan cheese. Garnish with a leaf of fresh Basil. Serve in combination with a salad of fresh vegetables.