- 450g spaghetti
- 2 tbs olive oil
- 2 cloves garlic, finely chopped
- 425g (1 ¾) cups canned chopped tomatoes
- ½ tsp dried oregano
- 1 pinch sugar
- 1 handful basil leaves, to serve
- 4 tbs grated parmesan, to serve
- Freshly ground black pepper
Cook the spaghetti in a large saucepan of salted, boiling water following packet directions until ‘al dente’.
Meanwhile, heat the olive oil in a large sauté pan set over a moderate heat until hot. Add the garlic, fry for 30 seconds, and then add the chopped tomatoes, oregano, sugar, and a splash of water. Stir.
Bring to a simmer and cook until slightly thickened, about 6-8 minutes, stirring from time to time. Season to taste with salt and pepper.
Drain the spaghetti and add to the sauce, tossing and stirring to coat.
Divide between bowls and garnish with grated parmesan and basil leaves before serving.