Put the tomato sauce into a pot with the water and bring to a boil over medium heat.
Lower the heat but it should be high enough that the tomato-water sauce simmers.
Add the basil, sweetener and salt and continue to cook for 10 minutes. Do not cover the pot.
After 10 minutes, take off the stove and allow to cool a bit before mixing with the pasta.
Omit the sweetener and salt for babies under 1 year old. Use homemade tomato sauce. I really cannot stress enough how much of a difference it makes when you use homemade tomato sauce. However, I do realize that not everyone has that available and some need to manage with what they have. So my suggestion would be either to make your own sauce from fresh and seasonal tomatoes in the summer and then freeze to use in sauces like these or to buy an organic one with no added ingredients other than the tomatoes.Don't overdo it with the seasonings. It took me a while to find the perfect balance of the basil, sugar and salt for this sauce. But I can say that I am pretty satisfied with this one. You might ask yourselves why I am using sugar in a tomato pasta sauce. The reason is that sugar is usually added to tomato purees when cooking because it neutralizes the natural sour tomato taste.Add it to hot pasta. To really give the pasta and sauce the possibility to blend, you need to add the sauce to the pasta while it is still hot. So once you drain the pasta immediately mix it with the sauce. That way the natural starches from the pasta will blend with the sauce to make it even creamier.