Bring a large pot of water to boil. Wash the tomatoes and drop them carefully into the boiling water. The water will stop boiling, but that's ok. Push any floating tomatoes back down with a spoon. After about a minute, prick the skin of one with a sharp knife. If the skin splits open, they are ready.
Scoop the tomatoes out into a strainer and put them under running water to cool and stop them from cooking further. Core and peel the tomatoes--the skins will slip right off! Chop and set aside.
Make sure your water comes back to a boil. If using spaghetti, start cooking it now. If using angel hair or capellini, wait -- it only takes about 2-3 minutes.
Heat about 2 TBSP olive oil in a large pan, then add the onions and garlic and saute over medium heat until soft and translucent. Add the tomatoes. Stir and bring to a slow simmer. Season to taste with salt.
If using thin pasta, put it in the water now. When the sauce has come to an easy simmer, add chopped fresh basil and stir. Check the pasta for doneness, drain, and serve with the sauce.
Serve with shredded parmesan cheese if desired. This is a great main dish for a light supper, or even a side dish with some grilled chicken or fish.
Happy Meatless Monday!