A true classic. Keep it simple folks. No meat and make sure to use San Marzano tomatoes.

Pour 1, 28oz can of San Marzano tomatoes into a bowl and lightly crush with your hand. Pour 1/2 cup of water into the empty can and slosh it around to pick up the remaining tomato juices.

Heat up 1/4 cup of extra virgin olive oil in a sauté pan over medium heat. Add 6-8 cloves of slivered garlic. Once the garlic is sizzling (30ish seconds, do not let it brown) pour in the San Marzano tomatoes and reserved water from the can. Stir well.

Bring to a simmer and add the rind from a block of parmesan cheese, 2 large sprigs of fresh basil (roll in your hand to release oils), 1 tsp of dried oregano, a pinch of crushed red pepper flakes, and a pinch of salt. Simmer for 20 minutes, uncovered.

Meanwhile, boil a pot of salted water for 1lb of spaghetti and cook al dente. Reserve 1/2 cup of pasta water. Add pasta water by the ladle full to the marinara until your desired consistency is reached. Taste for seasoning, add more salt as necessary. Remove and pitch the parmesan rind and basil sprigs.

Toss the spaghetti in the marinara and serve with freshly grated parmesan, fresh cracked black pepper, and fresh basil threads.