| 1.75 | lb | Spaghetti |
| 6 | clove | garlic |
| 1 | tbsp | olive oil |
| 1.75 | lb | crushed tomatoes |
| 1.75 | lb | diced tomato |
| 0.67 | tbsp | sugar |
| 0.5 | tsp | kosher salt |
| 0.5 | tsp | dried oregano |
| 0.5 | tsp | dried parsley |
| 0.5 | tsp | dried basil |
| 0.13 | tsp | crushed red pepper flakes |
| 1 | taste | pepper |
1. Cook pasta according to package instructions.
Heat the olive oil in a large sauce pan over medium heat. Add the garlic and sauté just until it becomes fragrant, about 30 seconds.
Add in the crushed and diced tomatoes. Stir in the sugar, salt, oregano, parsley, basil, and crushed red pepper flakes. Add pepper to taste.
Bring the sauce to a simmer and cook on low for about 15 minutes or until the sauce is thickens, stirring intermittently.