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In a Tefal 20 cm saucepan, heat the olive oil and gently cook the minced garlic and onion for about 3 minutes to soften them. Add the tomatoes, crushed dried chillies, and oregano.
Break up the tomatoes with the back of spoon to crush them. Cover and simmer for 20 minutes, stirring occasionally, until the sauce has reduced significantly and thickened. Meanwhile, bring plenty of salted boiling water to the boil in a Tefal 20 cm Pasta Pot. Cook the pasta as directed on the packet or until al dente, then drain.
Serve in warmed bowls and ladle on the sauce. Sprinkle with chopped fresh basil and parsley, plus Parmesan cheese.