3 Tbsp Olive oil
3 Garlic cloves – sliced finely

1 Red onion – diced

2 tsp Sea salt
1 tsp Sugar

2 x 400g Cans peeled tomatoes

2 Tbsp Huffman’s Hot sauce
Sea salt to taste

Heat oil in a pot over a low heat
Slice garlic and dice onions but keep separately

Add sliced  garlic  to the oil and stir  to separate
Cook until lightly browned all over
Add onions immediately to stop garlic from burning
(By browning  the garlic in the oil the flavour will not be lost by the time the sauce is cooked)

Continue to cook the onions until softened
Add salt and sugar
Cook a further 2 minutes

Add the canned tomatoes and break them up with a spatula or spoon
Lower heat and simmer gently until thickened and rich, stirring often towards the end
(The oil will separate from the sauce at or around this stage)

Add Huffman’s Hot Sauce and stir well
Season to taste with additional sea salt

Toss through cooked and drained pasta
Add parmesan cheese if desired