Begin by heating 2 tablespoons of olive oil in a large skillet over medium-low heat. Let it heat for about a minute before adding other ingredients.

Add one finely chopped onion to the skillet and sauté for about 5 minutes until translucent. Stir occasionally to prevent sticking.

Introduce 2 minced garlic cloves to the skillet and cook for an additional minute, stirring frequently until fragrant.

Stir in one can of diced tomatoes, 2 tablespoons of tomato paste, and a pinch of sugar. Increase heat to medium and bring to a gentle boil, then reduce heat and let it simmer for about 20 minutes.

While the sauce simmers, bring a large pot of salted water to a boil and add 8 ounces of penne pasta. Cook until al dente, approximately 10-12 minutes, then drain.

Combine the drained penne pasta with the sauce in the skillet. Stir well to coat the pasta evenly, adding reserved pasta water as needed.

Serve your Penne Napoli hot, topped with freshly grated Parmesan cheese and finely sliced basil, if desired.