Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the package instructions until al dente. Reserve 1/2 cup of the pasta water, then drain the pasta and set aside.

While the pasta is cooking, mince the garlic and finely chop the onion. Heat olive oil in a large skillet over medium heat.

Add the chopped onion to the skillet and sauté for about 5 minutes, or until translucent. Stir in the minced garlic and cook for another minute until fragrant.

Pour in the canned crushed tomatoes and stir to combine. Add the dried oregano, dried basil, salt, black pepper, and sugar. Stir well to incorporate all the ingredients.

Allow the sauce to simmer gently for about 10 minutes, stirring occasionally. If the sauce becomes too thick, add a bit of the reserved pasta water to reach the desired consistency.

Once the sauce has simmered, add the cooked pasta to the pan and toss to coat with the marinara sauce. Taste and adjust seasoning if needed.

Serve the pasta hot, garnished with grated parmesan cheese and fresh basil leaves.