Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente.

Drain the pasta in a colander and set aside, reserving a cup of pasta water.

In a skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.

Add crushed tomatoes, oregano, basil, sugar, salt, and pepper. Simmer for 15-20 minutes, stirring occasionally.

Add the drained spaghetti to the sauce, tossing to coat. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.

Serve hot, garnished with grated parmesan cheese and fresh basil.