Combine the tomato passata, garlic, basil, olive oil, sugar, and salt in a wide, low-rimmed pot. Bring to a boil over medium heat and then lower to a simmer. Simmer, uncovered, for 20 minutes.
While the pomodoro sauce cooks, bring a large pot of salted water to a boil, and add the spaghetti. Cook until al dente, according to the instructions on the packaging, and drain. Add the cooked spaghetti to the warm pomodoro sauce and toss to combine. Serve immediately or use to make spaghetti frittatas.