Navy pasta with tomato sauce

1. Cook the pasta according to the manufacturer's recommendations indicated on the package. Set aside one glass of water remaining after cooking the pasta to prepare the sauce. Brush the finished pasta with a small amount of oil.
2. At this time, peel and cut the onion into medium pieces.
3. Heat a frying pan with vegetable oil. The heating is strong.
4. Put the onion, a pinch of salt, and sugar in a frying pan. Stir-fry the onion until golden (about 5 minutes).
5. Open the jar with stew, mash the meat with a fork.
6. Peel and finely chop the garlic, put it in the pan with the onion, stir and fry everything together for another 1-2 minutes (until the aroma appears).
7. Pour in the vinegar, wait until it evaporates.
8. Add tomato paste, fry everything for a couple of minutes.
9. Lay out the stew, reduce the heat to moderate and bring the contents of the pan to a boil.
10. In the pan, add salt, ground black pepper, dry spices to your taste. Mix it up.
11. Pour in the water left over from cooking pasta. No need to pour it all at once. If you want a thicker sauce, you need a little water. For a more liquid, add more of it.
12. Bring the contents of the pan to a boil and keep on low heat for 3 minutes.
13. Put the pasta in a frying pan, mix well, sprinkle chopped herbs on top.
14. Cover the pan with a lid, let the finished dish stand for a few minutes, then serve to the table.

Bon appetit!