Ingredients:

  • 1 pound (450g) Spaghetti
  • 2 tablespoons Olive Oil
  • 3 cloves Garlic, minced
  • 1/2 teaspoon Red Pepper Flakes (optional)
  • 1 (28 ounce / 800g) can Crushed Tomatoes
  • 1 (15 ounce / 425g) can Tomato Sauce
  • 1 teaspoon Dried Oregano
  • 1/2 teaspoon Dried Basil
  • 1/4 cup Fresh Basil, chopped (for garnish)
  • 1 teaspoon Granulated Sugar
  • Salt and Black Pepper to taste
  • Grated Parmesan Cheese, for serving (optional)

Instructions:

  1. Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente. Reserve 1 cup pasta water before draining.
  2. Heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes (if using) and sauté for 30 seconds, until fragrant.
  3. Add crushed tomatoes, tomato sauce, oregano, basil, sugar, salt, and pepper to the skillet. Stir to combine.
  4. Bring the sauce to a simmer, then reduce heat to low, cover, and simmer for at least 20 minutes, or up to an hour, stirring occasionally.
  5. Toss the cooked spaghetti with the Napolitana sauce. If the sauce is too thick, add a little of the reserved pasta water to reach desired consistency. Serve immediately, garnished with fresh basil and grated Parmesan cheese, if desired.