Ingredients:

  • 2 tablespoons (30 ml) Olive Oil
  • 1 medium Onion, finely chopped (approximately 1 cup chopped)
  • 2 cloves Garlic, minced
  • 28 ounces (794g) Canned Crushed Tomatoes
  • 2 tablespoons (30g) Tomato Paste
  • 1 teaspoon (5ml) Dried Oregano
  • 1 teaspoon (5ml) Dried Basil
  • 1 teaspoon (5g) Sugar
  • 1 teaspoon (5g) Salt, or to taste
  • ½ teaspoon (2.5g) Black Pepper, or to taste
  • ¼ cup Fresh Basil Leaves (loosely packed), chopped, for garnish
  • 1 pound (454g) Spaghetti
  • 1 tablespoon (15g) Salt

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion and cook until softened and translucent. Add garlic and cook until fragrant, about 30 seconds.
  2. Add crushed tomatoes and tomato paste to the pot. Stir to combine.
  3. Add dried oregano, dried basil, sugar, salt, and pepper to the sauce. Bring to a simmer, then reduce heat to low, cover, and simmer for at least 30 minutes, stirring occasionally.
  4. While the sauce simmers, bring a large pot of salted water to a rolling boil. Add spaghetti and cook according to package directions until al dente.
  5. Drain the spaghetti and add it to the pot with the tomato sauce. Toss to coat. Garnish with fresh basil leaves and serve immediately.