32 ounces tomato passata or canned diced tomatoes
1/4 cup olive oil
1/2 teaspoon sugar
3 fresh basil leaves
1 clove garlic, crushed
1 pound spaghetti
1 ounce Parmigiano-Reggiano, grated
3 large eggs, beaten
Salt and pepper
2 tablespoons margarine or unsalted butter (see Cook's Note)
I prefer to use margarine instead of butter in this recipe, as it is less likely to burn.
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