- 1 pound spaghetti
- 4 tablespoons olive oil
- 4 cloves garlic, minced
- 2 (8 ounce) cans tomato sauce
- 1/2 teaspoon dried oregano
- 1 pinch salt
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve. Meanwhile, in a large skillet over medium heat, saute garlic in olive oil until golden.
- Add tomato sauce, oregano and salt; stir until combined and cover. Lower heat and simmer for 30 minutes. Pour sauce over pasta and toss to coat; serve.