In a large pot, pour in a generous splash of extra virgin olive oil and set over medium heat. Allow the oil to warm for about 2 minutes until it shimmers gently.

Add the diced onion to the pot, stirring frequently. Sauté for about 5 minutes, or until the onions are translucent and softened.

Next, toss in the minced garlic and stir it into the onions. Cook for approximately 1 minute, ensuring that the garlic becomes fragrant.

Pour in the crushed tomatoes, stirring to combine all the ingredients. Let the mixture bubble gently.

Sprinkle in the dried oregano, dried basil, salt, and pepper to taste. Stir everything together.

Bring the sauce to a gentle simmer, lowering the heat to maintain a soft bubble. Cover the pot and let it cook on low for about 30 minutes.

After simmering, check the sauce’s consistency. If it’s too thick, you can stir in a splash of water.

Finally, toss freshly cooked spaghetti into the sauce or ladle it generously on top.