3 tablespoons extra-virgin olive oil1 small yellow onion, chopped4 cloves garlic, choppedKosher salt and freshly ground pepper1 (28-ounce) can crushed San Marzano tomatoes (see note)1 tablespoon dried oregano1 teaspoon dried basil½ cup waterPinch of granulated sugar¾ cup fresh basil, cut in strips (optional)Heat the olive oil in a large nonstick skillet over medium-low heat. Add the onion and slowly cook until almost translucent. Add the garlic and season well with salt and pepper. Once the garlic is aromatic, after about 2 minutes (don’t let it burn), stir in the tomatoes.Add the oregano and dried basil and cook over low to medium-low heat for 10 minutes. After the sauce has thickened, add the water and stir.Cook 5 minutes longer and remove from heat. Stir in the sugar and taste. Adjust seasoning with herbs, salt, pepper and sugar if necessary. Finish by stirring in fresh basil if using.Toss with cooked pasta.Note: In the summer when you have good tomatoes, particularly roma or plum tomatoes, peel and chop them to use here. You’ll need about 3 cups.You can change this up by using fresh tomatoes instead of canned, and use it as a base for any pasta sauce.

From “Just Married & Cooking,” by Brooke Parkhurst and James Briscione (Scribner).