Ingredients
Scale
- 12 ounces spaghetti or your favorite pasta (gluten-free pasta works well too)
- 2 tablespoons extra virgin olive oil
- 4 cloves garlic, thinly sliced
- 1 can (14 ounces) crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional, for a gentle kick)
- Salt and freshly ground black pepper, to taste
- 1/2 cup freshly grated Parmesan cheese (or a vegetarian alternative)
- Fresh basil leaves for garnish (optional)
- 1 teaspoon sugar (optional, to balance acidity)
Substitutions: If you don’t have crushed tomatoes, you can use fresh tomatoes blended smooth or a high-quality tomato sauce. For dairy-free options, swap Parmesan with nutritional yeast or omit it entirely.
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, usually 8-10 minutes. Reserve 1 cup of pasta water before draining.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the sliced garlic and sauté gently for 1-2 minutes until fragrant and golden, but not browned. This step always reminds me of Mama Lou’s gentle hands coaxing flavor out of garlic without burning it.
- Add the crushed tomatoes to the skillet along with dried oregano, dried basil, and red pepper flakes if using. Stir to combine, then bring the sauce to a gentle simmer. Let it cook for about 10 minutes, stirring occasionally. If the sauce tastes too acidic, add the teaspoon of sugar to balance it out—Mama Lou swore by this trick.
- Season the sauce with salt and freshly ground black pepper to taste. Remember, seasoning is where you make the dish your own.
- Add the drained pasta directly into the skillet with the sauce. Toss to coat thoroughly, adding a splash of reserved pasta water if the sauce feels too thick. This step always makes me think of the laughter Ouma and I shared while trying to get every strand covered in sauce, not a single bite left dry.
- Remove from heat and stir in half of the Parmesan cheese until melted and creamy.
- Serve immediately, garnished with the remaining Parmesan and fresh basil leaves if you have them on hand. Mama Lou always said, “A little green goes a long way to brighten the plate and heart.”
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International