In a large pan add olive oil and garlic, cook on medium heat for about 1 minute.
Add the can of tomatoes (break up with a fork), oregano, fresh basil, salt, hot pepper flakes and water. Stir, cover and cook on medium heat for approximately 12 to 15 minutes, uncover and cook another 5 minutes until thickened, but still a little liquid remaining.
Add the 3 cups cooked pasta (al dente) and half a ladle of pasta water, toss gently on medium/high heat for approximately 1-2 minutes or until it becomes almost creamy. Top with freshly grated parmesan cheese if desired. Don't forget the bread. Enjoy!
Notes
2 cups dry pasta should equal about 3 - 3 1/2 cups (short pasta) cooked. When I make this sauce I like to serve it with gnocchi or a short pasta, such as fusilli, penne, rigatoni or even half rigatoni. We prefer the pasta with ridges rather than smooth, as my husband says it holds the sauce better! Make sure you use a good quality pasta and check the package for cooking time.Any leftover sauce should be stored in an airtight container and refrigerated. It will keep for 2-3 days in the fridge.The sauce can be frozen in a freezer safe container. It will keep for up to 3 months in the freezer. It can be thawed in the fridge or at room temperature, but don’t leave it out more than 2 hours.