Bring a large pot of salted water to a boil. Add the elbow macaroni pasta and cook according to package instructions until al dente, about 8-10 minutes.
While the pasta cooks, heat the olive oil in a medium saucepan over medium heat.
Add the finely chopped onion to the saucepan and sauté for 3-4 minutes until softened.
Add the minced garlic and cook for 1 minute until fragrant, stirring frequently to prevent burning.
Pour in the crushed tomatoes, then add the sugar, dried basil, dried oregano, salt, and black pepper. Stir to combine.
Reduce the heat to low and simmer the sauce for 8-10 minutes, stirring occasionally.
Drain the cooked pasta and return it to the pot.
Pour the tomato sauce over the pasta and stir gently to combine.
Serve the pasta warm, topped with grated Parmesan cheese.