After peeling tomatoes, squeeze out the seeds & chop. Heat large pan, add ¼ cup extra virgin olive oil, onion & garlic. Saute’ until transparent & then add tomatoes. Cook for a 15 minutes. Add salt & pepper to taste & ½ cup shredded basil. Boil pasta according to package & top with sauce & 2 tbsp. Olive oil. Serve with Parmesan cheese.