Start by filling a large pot with water. Add a pinch of salt and bring it to a boil over high heat.

Once the water is boiling, add the spaghetti. Cook it according to the package instructions, usually about 8 to 10 minutes, until it is al dente or slightly firm. Stir occasionally to prevent sticking.

While the spaghetti cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant. Be careful not to burn it.

Pour in the crushed tomatoes and stir well. Add salt, black pepper, dried oregano, and sugar if you want to balance the acidity of the tomatoes. Let the sauce simmer for about 10 minutes, stirring occasionally.

Once the spaghetti is cooked, drain it but reserve a little bit of pasta water. Add the drained spaghetti to the sauce in the skillet. Mix well. If the sauce is too thick, you can add a splash of the reserved pasta water to reach your desired consistency.

Cook everything together for another 2 minutes to allow the flavors to blend. Remove from heat.