In a large pan, warm 2 TBSP of olive oil over medium heat.

Add the minced garlic, and cook for 1-2 minutes.

Add the chopped tomatoes to the pan. Mix in the basil and oregano, add a hint of salt and pepper, and let the sauce cook for about 20 minutes.

Meanwhile, boil water in a large pot and cook pasta according to directions. Stir the sauce every few minutes.

Once the pasta is done, drain it and return back to the pot.

Taste test the sauce, and add more salt & pepper accordingly.

Pour the pomodoro sauce into the pasta pot. Add 2 TBSP of grated parmesan cheese and the remaining 1 TBSP of olive oil, then toss well.

Divide evenly into 4 dishes, sprinkling more parmesan on top if you choose. Eat while it's still hot!