Boil a big pot of salted water. Noodles in, timer set—al dente is the goal, not a soggy confession.
While the pasta cooks, heat olive oil in a skillet over medium heat.
Sauté minced garlic for about 30 seconds until it smells like you actually know what you’re doing. Don’t burn it, or you’ll taste the smoke alarm in every bite.
Stir in oregano, basil, and red pepper flakes. Give it a quick swirl to wake up the herbs.
Add crushed tomatoes. Simmer gently for 8–10 minutes, letting flavors mingle and the sauce thicken just enough to cling to the pasta.
Season with salt, pepper, and a pinch of sugar if the tomatoes are sour. Taste and adjust—you’re the boss here.
Drain the pasta, reserving a splash of the starchy water. Toss pasta with the sauce, adding a little splash of water if needed to loosen things up.
Serve with chopped parsley or basil and a shower of grated cheese. Optional: a squeeze of lemon to brighten things up.
