Heat the oil In a large skillet over medium heat. 

When shimmering, add the onions and stir to coat with the oil.  Saute, stirring often, until translucent – about 3-5 minutes.

Add the garlic and stir, cooking for another 3 minutes.  Don’t let the garlic brown.

Reduce the heat to medium-low and add the tomato paste, oregano, and chili flakes. Stir, cooking until the tomato paste is incorporated into the onions and garlic.

Pour in the tomatoes, with any juices, the canned tomatoes, wine, and salt.  Stir well to combine the ingredients.

Cover the pan and simmer, stirring occasionally, for 30 minutes or until the fresh tomatoes are soft and beginning to break down.

Sprinkle in the sugar.  Continue to cook for another 5 minutes.  Taste and adjust for salt and sugar.

Use the back of your spoon to break down any large chunks of tomato.

Stir in the basil leaves and shrimp.  Cover the pan and cook until the shrimp turn opaque – about 4-5 minutes.

Add the cooked pasta to the skillet and turn in the sauce until all of the noodles are coated in the sauce.

Divide the pasta evenly between four bowls.  Top with shrimp and spoon any remaining sauce on top.

Garnish with a sprinkle of fresh basil or parsley and 1 tablespoon cheese per bowl.