Ingredients:

  • 12 ounces (340g) spaghetti
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 can (14 ounces or 400g) diced tomatoes (with juice)
  • 2 cups (480ml) vegetable or chicken broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and black pepper to taste
  • Grated Parmesan cheese (for serving)
  • Fresh basil leaves (optional garnish)

Instructions:

  1. Heat the olive oil in a large skillet over medium heat.
  2. Add the diced onion and sauté until translucent (about 3-5 minutes).
  3. Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
  4. Add the diced tomatoes (with juices) and broth to the skillet.
  5. Incorporate dried oregano and basil; season with salt and black pepper.
  6. Bring the mixture to a simmer and then add the spaghetti.
  7. Stir frequently, ensuring the spaghetti is submerged, and cook until al dente (about 10-12 minutes).
  8. Taste and adjust seasoning as needed.
  9. Remove from heat; serve topped with grated Parmesan and fresh basil, if desired.