Take the whole wheat pasta and cook it until al dente. Do not drain all the water

Finely chop the garlic and white onion

In a saucepan take 2 teaspoon of vegetable oil (you could also use olive oil) and saute the finely chopped garlic until the onion turns translucent

Finely chop the tomatoes and add it to the saucepan. Cover and cook until the tomatoes turn into a sauce like consistency

At this point you can add a little of the pasta water. This is one tip I picked up from the net, it adds to the thickness of the sauce

Add the sugar, salt n paprika and continue to cook with lid covered

Once the sauce is of the consistency you like (I like mine wherein I can still bite into the tomatoes) add the basil

Add the milk and let it simmer for a minute, overcooking may cause the milk to curdle. The milk balances the acidic tomato and also increases the thickness of the sauce

Plate the pasta and pour the sauce over it.

Top it up with a lil grated cheese and drizzle olive oil