In a blender or food processor combine tomatoes, garlic, and onion and pulse 3-4 times until combined but still chunky. Transfer mixture to saucepan, add salt, basil, oregano, sugar, and olive oil and cook on medium heat until thick. Stir frequently.
Bring a medium pot of water to a boil. Cook pasta according to package directions. Drain well. Transfer pasta to 2 bowls and divide sauce between them. Top with pine nuts and shredded Fontinella cheese.