Begin by heating 2 tablespoons of extra-virgin olive oil in a medium sauce pan over medium-high heat. Add the minced onion and sauté for a couple minutes before adding the chick peas. Cook an additional 3 minutes until the onions are soft. Add the salt and pepper and stir, continuing to cook another minute or so. Add the tomato purée and the tablespoon of sugar. Allow to bubble and lower the heat to low.
Simmer on low – COVERED with the lid ajar to allow steam to escape – the sauce is ready in an hour and even better after simmering for two hours. Boil water in another large pot, adding salt after the water boils. Cook the pasta as indicated on the box, drain, and add the entire contents of the sauce to the pasta. Stir to mix and coat the pasta with the sauce. Serve immediately with grated Parmiggiano Reggiano cheese and an optional sprinkling of fresh basil chiffonade.