Bring a stock pot of water to a boil and add salt.

Add spaghetti pasta and cook until al dente.

Drain the pasta, rinse under cold water, and drizzle with oil to prevent sticking.

Heat olive oil in a wok or heavy-bottomed pan over medium heat.

Add onion and garlic and sauté until the onion is cooked through.

Add tomatoes, red chili flakes, salt, sugar, and basil leaves.

Sauté the tomatoes until softened.

Add 1/4 to 1/2 cup of water and simmer until the sauce reaches a saucy consistency.

Bring the sauce to a boil and allow it to thicken slightly.

Check the salt and adjust to taste.

Add the cooked spaghetti and toss for 3-4 minutes until well coated with the sauce.

Turn off the heat and adjust seasoning as needed.

Transfer the pasta to a serving bowl and serve hot.