Sauté 1 chopped onion.
Add 28 oz. can chopped tomatoes.
Simmer for a few minutes.
Season with salt, pepper and a pinch of sugar
Layer in a 2-quart buttered casserole with 8 ounces cooked and drained spaghetti. Put Swiss cheese in one layer.
End with sauce spooned on top topped with a layer of buttered bread crumbs.
Bake for 30 minutes in a 350 º F. oven