Start by filling a large pot with water and bringing it to a boil. Add a pinch of salt, then toss in the pasta. Cook according to the package instructions until the pasta is al dente. About 3 minutes before the pasta is done, add the green peas to the pot. This ensures they cook through but still retain their vibrant color and sweetness. Once done, drain the pasta and peas together, reserving about 1/2 cup of the pasta water.

While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until it becomes soft and translucent, around 5 minutes. Then, add the minced garlic and cook for another minute, stirring to avoid burning.

Next, add the diced or crushed tomatoes, tomato paste, dried oregano, and red pepper flakes to the skillet. If you prefer a slightly sweeter sauce, stir in the sugar. Let the sauce simmer for 10-15 minutes, allowing it to thicken and the flavors to meld together. Taste and season with salt and pepper as needed.

Once the sauce is ready, add the drained pasta and peas to the skillet. Toss everything together, making sure the pasta is well-coated with the sauce. If the sauce is too thick, add a bit of the reserved pasta water to achieve the desired consistency. Cook for an additional 2 minutes to ensure the pasta absorbs some of the sauce.

Remove the skillet from the heat and stir in the fresh basil leaves. Serve the pasta hot, topped with freshly grated Parmesan cheese if desired. This dish pairs beautifully with a simple green salad or a slice of garlic bread.