Spaghetti Al Pomodoro E Basilico

2 1/2 lb Fresh ripe tomatoes

1/3 c Italian olive oil

1/2 c Chopped onion

3 cl Garlic

2 tb Chopped fresh basil

Salt & pepper to taste 1 1/4 lb Spaghetti

3/4 c Parmesan cheese

20 Basil leaves

Wash, peel & chop tomatoes, discarding seeds. Heat oil in a moderately deep pan, add onion & garlic and saute until onion is limp. Discard garlic and add tomatoes, chopped basil and salt & pepper. Simmer for about 20 minutes over moderate heat. While sauce is simmering, bring a large pot of water to boil. Add salt to taste and add spaghetti. Boil until spaghetti is "al dente," aprox 8 to 10 minutes. Drain spaghetti, toss with the sauce and the grated cheese. Garnish each plate with some of the basil leaves. Serve at once.