Heat the olive oil in a large skillet over medium heat. Add the finely chopped onion and minced garlic, sautéing until soft and fragrant.
Stir in the chopped tomatoes and cook until they begin to break down and release their juices, forming a rich, chunky sauce.
Pour in the stock and bring the mixture to a simmer. Add the uncooked spaghetti, ensuring it’s fully submerged in the liquid.
Cook the pasta, stirring occasionally, until it’s al dente and the sauce has thickened.
Stir in the double cream and fresh basil. Season with salt and black pepper to taste. Allow the sauce to thicken slightly.
Serve immediately, garnishing with additional basil if desired.
