Now, let’s dive into the creation of this comforting dish:

1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the minced garlic and sliced onion, sautéing until the onions are translucent and fragrant, about 3-4 minutes.
2. Pour in the crushed tomatoes, broth, and balsamic vinegar. Stir in the oregano, red pepper flakes, salt, and pepper. Bring the mixture to a simmer.
3. Add the spaghetti, ensuring it is submerged in the liquid. Cover and cook for about 10-12 minutes, stirring occasionally to prevent sticking.
4. As the pasta absorbs the sauce, the flavors will meld beautifully, much like the rich marinara I grew up perfecting in my grandmother’s kitchen.
5. Once the pasta is tender and has absorbed most of the liquid, remove the pot from heat. Stir in the fresh basil and Parmesan cheese until well combined.
6. Serve immediately, garnished with additional Parmesan and fresh basil if desired.

This recipe is a testament to the simplicity and satisfaction of one-pot cooking, drawing on my family’s tradition of creating delicious meals with love and minimal fuss.