Ingredients:

  • 12 oz (340g) spaghetti pasta
  • 1 tablespoon (15ml) olive oil
  • 1 teaspoon (5g) salt
  • 1 can (28 oz / 800g) crushed tomatoes
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon (5g) dried oregano
  • 1 teaspoon (5g) dried basil
  • ½ teaspoon (2g) red pepper flakes (optional)
  • Salt and pepper to taste
  • 2 cups (200g) shredded mozzarella cheese
  • 1 cup (100g) sliced pepperoni or your choice of toppings
  • ½ cup (50g) grated Parmesan cheese
  • Fresh basil leaves for garnish (optional)

Instructions:

  1. Boil salted water in a large pot. Add spaghetti and cook until al dente according to package instructions. Drain and toss with olive oil.
  2. In a large skillet, heat olive oil over medium heat. Sauté onion until translucent (about 5 minutes). Add garlic and cook for another minute.
  3. Stir in crushed tomatoes, oregano, basil, red pepper flakes, and season with salt and pepper. Simmer for 10 minutes.
  4. In a large bowl, combine cooked spaghetti and sauce until evenly coated.
  5. Preheat the oven to 375°F (190°C). Spread half of the spaghetti mixture in a baking dish.
  6. Layer half of the mozzarella and toppings. Add the remaining spaghetti mixture, followed by the rest of the cheese and toppings.
  7. Bake for 20–25 minutes until the cheese is bubbly and golden. Let cool slightly before serving.
  8. Sprinkle with fresh basil if desired, and cut into squares.