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Heat the Oil: In a medium, high-sided skillet, heat the olive oil over medium heat for 2 minutes.
Sauté Aromatics: Add the chopped onion and minced garlic. Sauté gently until soft, fragrant, and translucent.
Cook Tomatoes: Stir in the chopped tomatoes and cook until they start to caramelise slightly.
Add Stock and Pasta: Pour in the stock and add the spaghetti, ensuring it’s fully submerged in the liquid.
Cook Pasta: Let it cook for about 15 minutes or until the pasta is al dente.
Combine Ingredients: Gently stir in the double cream and fresh basil. Let it sit for a couple of minutes to allow the flavors to meld.
Serve: Serve hot, garnished with additional basil if desired.