Step 1

Start by gently crushing the whole peeled tomatoes to achieve a “rustic look.” This means most of the sauce should be smooth with visible chunks of tomato throughout.

Step 2

Heat 5 tbsp of EVOO in the saucepan on medium heat.

Step 3

Crush the 4-5 cloves of garlic cloves into the oil and spread it around the pan using a wooden spoon. Add a few splashes of water to the saucepan to keep the garlic from burning.

Step 4

Once the garlic starts to turn golden (not brown), add the crushed tomatoes. Use the wooden spoon to continue crushing the tomatoes and spread them throughout the pan.

Step 5

Once the sauce comes to a nice simmer, add about 60% of the fresh oregano leaves and stir. Then add a generous amount of salt and pepper and stir once more. (add a pinch or two of chili pepper flakes if desired).

Step 6

Cook the sauce for 10-12 minutes on medium heat, stirring occasionally.

Step 7

While the sauce is cooking, bring 3.78L (4 qt) of water to a rolling boil. Once the water is boiling, add 1 tbsp of salt and the pasta. Boil for 8-10 minutes (until al dente).

Step 8

Once the sauce comes together, turn off the heat and add the rest of the fresh oregano and basil. Gently stir with the wooden spoon to release the aromas of the two herbs.

Step 9

When the pasta has almost finished cooking, scoop up some water and set aside.

Step 10

Refer to the packet instructions which reference a cooking time for your pasta. Once cooked, using tongs, add the pasta directly to the saucepan of the marinara sauce. Toss the pasta through, adding 3-4 tbsp pasta water to help combine the ingredients.

Step 11

Once the pasta and sauce are combined, add as much or as little as desired to the plate.

Step 12

Top with some more pieces of fresh basil and oregano, sprinkle the preferred cheese on top….and devour!