# What You Need:
→ Pasta
01 - 14 ounces dried spaghetti
→ Marinara Sauce
02 - 2 tablespoons extra-virgin olive oil
03 - 1 medium yellow onion, finely chopped
04 - 4 cloves garlic, minced
05 - 28 ounces canned whole peeled tomatoes
06 - 1 teaspoon sugar
07 - 1 teaspoon dried oregano
08 - 1/2 teaspoon crushed red pepper flakes (optional)
09 - 1 bay leaf
10 - Salt and freshly ground black pepper, to taste
11 - 1 small bunch fresh basil, leaves torn
→ Garnish
12 - 1/3 cup freshly grated Parmesan cheese
13 - Additional fresh basil leaves
# Steps:
01 - Bring a large pot of salted water to a boil. Cook the spaghetti according to package directions until al dente. Reserve 1/2 cup pasta water, then drain and toss lightly with olive oil to prevent sticking.
02 - Heat olive oil in a large saucepan over medium heat. Add finely chopped onion and sauté for 4 to 5 minutes until soft and translucent.
03 - Stir in minced garlic and cook for 30 seconds until fragrant.
04 - Crush canned tomatoes by hand or with a spoon and add to the pan with juices. Stir in sugar, dried oregano, crushed red pepper flakes if using, bay leaf, salt, and black pepper.
05 - Simmer uncovered over low heat for 20 minutes, stirring occasionally, until slightly thickened. Remove bay leaf and adjust seasoning to taste.
06 - Stir in torn fresh basil leaves and simmer for an additional 2 minutes.
07 - Add drained spaghetti to the sauce and toss to coat evenly. Add reserved pasta water as needed to loosen the sauce.
08 - Plate immediately, garnished with freshly grated Parmesan cheese and extra basil leaves.
