Heat ¼ cup of extra virgin olive oil in a large skillet over medium heat until shimmering, about 2 minutes. Add 4 minced garlic cloves and 1 teaspoon of red pepper flakes. Sauté for 1 minute until fragrant.

Pour in a 28-ounce can of crushed tomatoes, ½ teaspoon of dried oregano, ¼ teaspoon of salt, and ¼ teaspoon of black pepper. Stir to combine and bring to a gentle simmer.

Reduce heat to low and let the sauce simmer uncovered for 15 to 20 minutes, stirring occasionally until thickened.

Taste the sauce and adjust seasonings. Add a pinch of sugar if too acidic and some chopped fresh basil if desired.

Serve over pasta, coating the noodles beautifully, and garnish with grated Parmesan cheese or fresh basil before enjoying.