THE INGREDIENTS LIST:
FOR THE TOMATO SAUCE:
2 tablespoons olive oil
1 small onion, finely chopped
3 cloves garlic, minced
1 (28-ounce) can crushed tomatoes
1 (14-ounce) can diced tomatoes
2 teaspoons dried basil
1 teaspoon dried oregano
Salt and pepper to taste
1 tablespoon sugar (optional, to balance acidity)
FOR THE SPAGHETTI:
8 ounces (about half a box) of spaghetti
Salt for pasta water
Fresh basil leaves or parsley for garnish
Grated Parmesan cheese for serving
Haat the olive oil in a large saucepan by heating it over a medium flame. After approximately 3-4 minutes of cooking time, add the finely chopped onion and cook until it gets translucent. When the onion is translucent, add the garlic and cook for an additional minute.
In a saucepan, combine the crushed tomatoes with the diced tomatoes and their liquids. Mix in the dry herbs (basil and oregano) and salt and pepper to taste.
Add a spoonful of sugar if the sauce is too acidic for your liking. Simmer the sauce over low heat for 20 to 30 minutes, stirring periodically. This will give the sauce time to thicken and the flavors time to combine.
While the sauce is reducing, start boiling water for the pasta in a big pot. Pasta should be cooked in boiling water for 8 to 10 minutes, or until al dente, per package directions. Once the pasta is done cooking, drain it and leave it aside.
When the sauce has thickened to your liking, taste it and add salt if necessary. When the spaghetti is done cooking, add it to the sauce and toss it gently so that it is evenly coated.
Serve the homemade spaghetti in individual bowls or on a communal tray. Add a splash of color and flavor with a garnish of fresh basil or parsley. Serve spaghetti with freshly grated Parmesan cheese on the side.