Empty the can of Cucina Alta tomatoes into a strainer placed over a medium bowl to catch the juice. Press gently to drain the juice and reserve it for later use. With clean hands, crush the tomatoes to break them down into smaller pieces and set aside.

Peel and finely dice the onions into small, uniform pieces. Set aside on your cutting board. Then, peel and dice the garlic cloves into small pieces.

In a large saucepan, warm the olive oil over medium heat until it shimmers slightly. Add the diced onions and cook for 5-7 minutes, stirring occasionally, until they become translucent but not browned.

Add the diced garlic to the onions and cook for 30 seconds until fragrant. Be careful not to burn the garlic. Add the crushed tomatoes to the pan and stir to combine all ingredients.

Sprinkle in the sugar and salt, then stir thoroughly. Allow the sauce to simmer for 20 minutes, stirring occasionally, until it has reduced by approximately one-third and thickened.

Pour in half of the reserved tomato juice you set aside earlier. Bring the sauce back to a gentle boil and continue cooking for an additional 20 minutes to deepen the flavors.

Remove the pan from heat and stir in the finely chopped basil. The residual heat will release the basil’s aromatic oils. Set the sauce aside while you prepare the pasta.

Bring a large pot of generously salted water to a rolling boil. Add the bucatini and cook according to package instructions until al dente (typically 8-10 minutes). Drain well but do not rinse.

In a large skillet or frying pan, heat the garlic oil over medium heat. Add a pinch of red chili flakes and toast them in the oil for 15-30 seconds to infuse the oil with their flavor.

Add ¼ cup of the prepared tomato sauce to the skillet and heat through. Add the drained bucatini to the pan and toss thoroughly to coat every strand with the flavorful sauce.

Sprinkle in the fresh parsley, torn basil leaves, and 1 tablespoon of grated parmesan cheese. Gently toss everything together until well combined. Divide the pasta between two plates, twirling it high for an impressive presentation. Top each serving with additional freshly grated parmesan cheese and serve immediately.