Prepare ingredients. Start by chopping the garlic finely. Set aside your can of San Marzano tomatoes so they’re ready to use; having everything prepped speeds up the cooking.

Heat the oil. In a large pan, pour in the extra virgin olive oil and warm it over medium heat. Once hot, add the minced garlic and sauté until fragrant, about 1 minute.

Simmer the tomatoes. Open your can of San Marzano tomatoes and add them, along with their juices, to the pan. Stir well and let it simmer for about 10 minutes until thickened, adding the red pepper flakes for a custom spicy touch.

Boil the spaghetti. As your sauce simmers, fill another pot with water and bring it to a boil. Cook the spaghetti according to package instructions until al dente, usually about 8-10 minutes. Remember to reserve 1 cup of pasta water before draining!

Combine spaghetti and sauce. Once drained, add the spaghetti directly to the sauce in the pan. Mix thoroughly until every strand is coated. If the sauce is too thick, stir in reserved pasta water a little at a time until you reach your desired consistency.

Serve with style. Dish out the spaghetti into bowls or plates, drizzling with a bit more extra virgin olive oil. Finish with a sprinkle of fresh parsley for color and a touch of freshness.