Spaghetti with marinara sauce

Crush the peeled tomatoes gently by hand (or blend briefly) for a rustic texture.

Heat at least five tablespoons of extra virgin olive oil and crush in the garlic. Add about two tablespoons of water so it does not burn, and cook until golden, not burnt.

Add the tomatoes, squashing them with a spoon; chili is optional. Bring to medium heat.

Strip in about 60% of the oregano leaves. Season generously with salt and pepper; it should be salty.

Cook the sauce 10 to 20 minutes; it should not be watery or runny.

Bring water to a boil, add one tablespoon of sea salt and the spaghetti; thin spaghetti is al dente in eight minutes.

Switch off the heat and add the rest of the fresh oregano and basil.

Transfer the spaghetti straight into the sauce with a little pasta water and toss until combined and silky.

Plate, spoon more sauce on top and finish with more basil and fresh oregano; grated pecorino or parmigiano is optional.