Ingredients (Serves 4)

• 400g spaghetti

• 3 tbsp olive oil

• 4 cloves garlic, thinly sliced

• 1 can (400g) crushed tomatoes

• 1 tsp sugar (optional, to balance acidity)

• Salt & freshly ground black pepper, to taste

• 1 tsp dried oregano or Italian seasoning

• A handful of fresh basil leaves, torn

• Grated Parmesan cheese, for serving

Instructions

1. Cook the spaghetti: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Reserve ½ cup of pasta water, then drain.

2. Prepare the sauce: While the pasta cooks, heat olive oil in a large pan over medium heat. Add the garlic and sauté for 1–2 minutes until fragrant (don’t let it burn!).

3. Add tomatoes: Pour in the crushed tomatoes and stir. Add sugar, oregano, salt, and pepper. Let it simmer gently for 8–10 minutes, stirring occasionally. If the sauce is too thick, add a little reserved pasta water to reach your desired consistency.

4. Combine pasta & sauce: Add the cooked spaghetti to the pan and toss well so every strand is coated in the tomato-garlic goodness.

5. Serve: Plate your spaghetti, sprinkle with fresh basil and grated Parmesan. Drizzle a touch of olive oil for extra flavor.

Chef’s Tip:

For a richer sauce, add a splash of red wine or a spoon of butter at the end. You can also toss in chili flakes if you like a hint of heat!