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

INSTRUCTIONS:

1st Step

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.

2nd Step

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.

3rd Step

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.