Boil a big pot of salted water. It’s the first step for a reason—salt makes flavor happen. Cook pasta according to package directions until al dente. Reserve a splash of pasta water.

While the pasta boils, heat olive oil in a skillet over medium heat. Add minced garlic and sauté 30 seconds until fragrant—don’t let it burn or you’ll get bitter drama.

Pour in crushed tomatoes, oregano, and red pepper flakes if you’re feeling spicy. Simmer for 5–7 minutes to bloom the flavors. If it gets too thick, splash in a little pasta water.

Season the sauce with salt and pepper. Stir in torn basil at the last minute for brightness. Taste and adjust seasoning like a pro—yes, you’re the chef now.

Drain pasta and toss with the sauce. If it clings too tightly, add a little reserved pasta water to loosen it up. Finish with parmesan cheese and a final pinch of pepper.