Spaghetti with marinara sauce

Ingredients:

• 450 g spaghetti
• 800 g of canned whole peeled, hand-mashed tomatoes
• 3 tbsp olive oil, plus more for serving
• 4 thinly sliced ​​garlic cloves
• 1 small onion, diced
• 1 teaspoon dried oregano
• Salt
• 0.5 cup chopped fresh basil
• 2 tablespoons diced unsalted butter

Preparation:

1. In a large skillet, combine the olive oil and garlic. Cook over medium heat until the garlic is golden brown around the edges, about 3 minutes. Add the onion, oregano, and 1 teaspoon of salt. Cook, stirring occasionally, until the onion is softened (but not browned), about 10 minutes.
   
   Add the tomatoes and their juices and 1/2 cup water; continue cooking until the sauce has reduced slightly, about 20 minutes. Stir in the basil and season with salt. Keep the sauce warm over low heat.
2. Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook according to package directions. Reserve 1 cup of the pasta cooking water; drain the remaining pasta water.
   
   Add the pasta, 0.5 cups of the cooking water, and butter to the sauce. Increase the heat to medium and stir, adding the reserved pasta cooking water if needed to thin the sauce if it's too thick. Divide the spaghetti and marinara sauce among bowls and drizzle with olive oil.