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.
In a large bowl mix together your pasta pomodoro, eggs, Parmigiano, salt and pepper until well combined.
Heat the margarine in a small shallow skillet (approximately 8 inches in diameter) over medium-low heat. Add half of the pasta mixture, and spread it out over the surface area of the skillet keeping it thickest in the middle and thinner towards the edges. Cook the pasta, without disturbing, for about 3-5 minutes. Flip the frittata over and cook the other side for another 3-5 minutes. The spaghetti should be warmed through and the outside should be crispy with a nice golden color. Transfer to a plate and repeat the same process with the second half of the pasta mixture.
Serve warm or at room temperature.
I prefer to use margarine in this recipe instead of butter as it is less likely to burn.