Heat the oil in a saucepan and fry the onion until translucent. Now add the tomato paste and let it roast slightly (this will make it lose its acidity). Now add the tomato pieces, the lentils and the water. Season the sauce with garlic, pepper, paprika powder, cinnamon and sugar. Bring the whole thing to a boil and simmer for about 30 minutes over a mild heat with a closed pot. Stirring occasionally. At the end, season the sauce with salt (if you add salt at the beginning, the legumes will not cook very quickly).
Shortly before the sauce is ready, cook the pasta until al dente according to the instructions on the packet.
Arrange the whole thing on plates and serve sprinkled with basil and parmesan.