Prepare the misen place
Heat oil over a medium heat in a small sufuria, add onion and garlic saute over a medium heat for about 10 minutes
When the onion and garlic is soft,add cubed tomatoes+pinch of sugar&black pepper and reduce heat,simmer for another 10 minutes,discard any liquids that have accumulated on top by skimming off with a spoon
Turn off the heat and add your rosemary/basil/dania, allow the dania or rosemary or basil(use what u have)to steep in tomatoe sauce for about 5 minutes, your Pomodoro sauce is ready,now if you have a blender you can add some cheese and puree till smooth but i prefer mine chunky.
Bring a pot of water to boil add salt and spaghetti and cook as per the instructions of the packet, we call it Al-dente.remove the spaghetti from the heat drain the water,run cold water to remove the starchy texture, heat a saucepan saute 2cloves of garlic then stir ur spaghetti in for one min.remove and ready to serve
How to serve:insert a carving fork through a large clump of spaghetti lift the fork over the pot and twirl horizontally several times so that loose strands fall back to the pot and spaghetti becomes tightly wound around the fork.use a kitchen scissors to cut off any long strands,slide the "Caterpillar" onto the plate
