–Sauté onions in olive oil until they are translucent and soft. – add salt, pepper, red pepper flakes, minced garlic and gently warm. – Stir in tomato paste and cook for 2-3 minutes.
–Add canned tomatoes and fresh basil leaves to the pan. -- Simmer for 20-25 minutes, stirring occasionally.
–Cook Penne al-dente, according to package instructions. - Stir cooked pasta and a splash of reserved pasta water into the Napoli sauce. -Serve with a generous portion of grated parmesan.