Cook the pasta in salted water according to package directions until al dente. Reserve a bit of the pasta water. Drain and set aside.
While the pasta boils, warm olive oil in a skillet over medium heat. Add garlic and sauté until just golden and fragrant—don’t burn it or you’ll summon the garlic gods of bitterness.
Add red pepper flakes and a pinch of oregano or Italian seasoning. Stir for about 30 seconds to wake up the spices.
Pour in crushed tomatoes. Stir, bring to a light simmer, and season with salt (and sugar if using). Let it bubble gently for 8–10 minutes to thicken and mingle flavors.
Toss the cooked pasta into the sauce, adding a splash of the reserved pasta water to loosen if needed. Coat well and heat through for a minute or two.
Taste and adjust salt, heat, and pepper. Turn off the heat, finish with a drizzle of olive oil and chopped parsley or basil if you’re feeling fancy.
