Bring a small pot of salted water to a boil.

Add the pasta and cook according to package instructions until al dente.

While the pasta cooks, heat the olive oil in a small pan or pot over medium heat.

Add the chopped onion and cook until softened and translucent, about 3-4 minutes.

Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.

Pour in the canned tomatoes. Stir, bring to a simmer, and let it cook for 5-7 minutes to reduce slightly and deepen the flavor.

Season the sauce with salt and black pepper to taste.

Once the pasta is cooked, drain it, reserving a splash of the pasta water.

Add the drained pasta to the sauce. Stir well to coat.

Add the grated Parmesan cheese and stir until it creates a lovely, slightly creamy sauce. If needed, add a tiny splash of reserved pasta water to emulsify.

Serve immediately. Garnish with fresh herbs and a drizzle of good olive oil if desired.