Spaghetti with Marinara Sauce

Ingredients

• 12 oz spaghetti
• 28 oz canned crushed tomatoes
• 4 clove garlic
• ½ medium yellow onion
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp dried basil
• ¼ tsp red pepper flakes (optional)
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp fresh parsley (optional)
• ¼ cup Parmesan cheese (optional)

Steps

1. Finely chop the onion and mince the garlic.
2. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic, oregano, basil, and red pepper flakes (if using) and cook for 1 minute more until fragrant.
3. Pour in crushed tomatoes, add salt and pepper. Bring to a simmer, then reduce heat to low, cover, and cook for at least 15 minutes, stirring occasionally.
4. While the sauce simmers, cook spaghetti according to package directions in a separate pot of salted boiling water until al dente. Drain, reserving about 1/2 cup of pasta water.
5. Add the drained spaghetti directly to the marinara sauce. Toss to coat, adding a splash of reserved pasta water if the sauce is too thick.
6. Serve hot, garnished with fresh parsley and grated Parmesan cheese, if desired.