3-4 cloves fresh garlic
olive oil
1 28 oz can chopped tomatoes with juice
1 3 oz can tomato sauce
dried oregano and parsley to taste

Thinly slice garlic. In a med. saucepan, pour in just enough olive oil to coat bottom of pan. Cook garlic over med heat until golden. Add chopped tomatoes and tomato sauce. Bring to a boil. Add oregano and parsley to taste (I usually use 1-2 tsp of each). Reduce heat and simmer, covered while spaghetti cooks.

Serve over hot spaghetti. Add a large green salad and you have a great meal.