1/2 lb. pasta of your choice
4 cloves garlic, chopped, sliced or mashed
6 T. olive oil
28 oz. can peeled Italian tomatoes
Pinch of oregano
Begin to bring your water for cooking the pasta to a boil. Chop, slice or mash your garlic, depending on the strength of garlic flavor you prefer. The smaller the pieces of garlic, the stronger the flavor. Heat olive oil in a small pan and add garlic. Cook garlic over low heat, stirring and watching carefully not to overcook. Add drained and chopped tomatoes and oregano. Salt and pepper to taste. Cook pasta in boiling salted water until al dente. Drain and toss with sauce.