Put the garlic cloves on a board and lightly smash them with the flat side of a knife. Get rid of the skins. Set aside.

The onion should be minced or chopped very small. Set aside.

Extra virgin olive oil and peeled, cracked garlic should be added to a chilly skillet.

Set the skillet over medium heat and stir the garlic occasionally until it simmers and turns pale gold. Keep the garlic from burning! Remove and discard the garlic.

The garlic-flavored oil should now contain the very finely minced or chopped onion. Cook for 5-8 minutes at medium heat, stirring frequently. The onion should soften, but not turn more than golden. If necessary, closely monitor the onion's cooking and adjust the temperature.

Add the tomato puree along with a dash of salt and black pepper. Don't add any water at this time; you may always add more if necessary. Simmer slowly, uncovered, for 20 minutes at low heat until just slightly thickened. Stir in the chopped basil for the final five minutes. Adjust the salt as needed after tasting.

Al dente pasta with a parmesan cheese topping is delicious!