Ingredients
Scale
- 200 g pasta (your choice)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 small onion, chopped
- 1 can (400 g) diced tomatoes
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Parmesan cheese, grated (for serving)
- Fresh basil leaves (for garnish)
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente.
- Heat olive oil in a large skillet over medium heat.
- Sauté the chopped onion for 3–4 minutes until soft and translucent.
- Add the minced garlic and cook 30–60 seconds until fragrant.
- Pour in the diced tomatoes and add the dried oregano; stir and bring to a gentle simmer.
- Season the sauce with salt and pepper, then simmer for 6–8 minutes to thicken slightly.
- Drain the pasta, reserving about 1/4 cup of the pasta water.
- Toss the cooked pasta into the skillet with the tomato sauce; add a splash of reserved pasta water if needed to loosen the sauce.
- Serve in bowls and top with grated Parmesan and torn basil leaves.
Notes
Use reserved pasta water to help the sauce cling to the pasta. Adjust salt before serving, as Parmesan adds saltiness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian