Ingredients for two people
250 gr. spaghetti BARILLA
800 gr. tomatoes fresh or(preferably San Marzano)

1 onion
2 basil leaves fresh
1 sprig of thyme
3 cloves of garlic
olive oil
salt
grated pecorino
chilly red pepper
Preparation
Peel the tomatoes and let drain for at least an hour of their water, or, if canned, drain well. Heat over low heat the oil in a crock. When it is hot put the cloves of crushed garlic and leave them until they take color, and then take them out being careful not to burn.
Pour oil coarsely chopped onion, brown it for a couple of minutes, add tomatoes with basil and thyme.
Cook over low heat, adding salt a little (I hate sauces "sweet"), until all the moisture of the tomatoes has not been absorbed.
If you want to add the cherry tomatoes, cut them in half and let them boil in salted water to a trickle. Do not let them crush if, like me, prefer them with a little 'consistency, rather than drain them and add remaining water to the rest of the sauce.
Cook the spaghetti in salted water. When the water boils, add one tablespoon of olive oil and pour in, lowering the flame a little. Drain al dente and pour in a pan with the sauce low, making the flavor for a minute or two.
Serve pasta sprinkled with grated pecorino.