Pasta: Sphaghetti thick (I bought the Barella pasta)
Tomatoes: 6 ripe roma tomatoes
Garlic: 3 cloves
Olive Oil- 3tbsp
Oregano: 1 tsp
Fresh Basil: a few leaves
Salt to taste
Make a slit in the tomatoes and blanch it in hot water. Peel and finely chop it
In a wide base pan, put the olive oil, garlic and saute for few seconds. Add the tomatoes, oregano and simmer for 20 min in med-low heat.
Boil water, add salt and cook the pasta al dente- just perfect (about 12 min). Don't over cook as the pasta will continue to cook in the sauce.
Drain the water from the pasta (do not run the pasta under cold water). Pour the pasta into the sauce and simmer for 5 min so the gravy mixes nicely with the pasta.
Freshly grate parmesan cheese and add some finely chopped basil to garnish.