Spaghetti with Tomato Sauce

In a large skillet or pot, heat 2 tbsp of olive oil over medium heat. Add the finely chopped red onion and sauté until translucent, about 5-7 minutes. Then, add the minced garlic and cook for another 1 minute until fragrant, being careful not to burn it.

Pour the canned peeled, diced tomatoes with their juice into the skillet. Season with salt, freshly ground black pepper, and dried oregano. Stir well, then bring to a boil. Reduce the heat to low and let the sauce simmer uncovered for at least 20 minutes, or until it thickens and the flavors meld. Stir occasionally.

While the sauce is simmering, bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes. Before draining, reserve about half a cup of the pasta cooking water.

Drain the spaghetti, then add it directly to the tomato sauce. Stir in the fresh basil leaves (whole or roughly torn). If the sauce seems too thick, add a little of the reserved pasta cooking water until you reach your desired consistency. Serve immediately, topped with freshly grated Parmesan cheese.