In a large pot, bring salted water to a rolling boil. Add the dried whole wheat spaghetti. Cook according to package instructions until al dente. This typically takes about 8-10 minutes. Stir occasionally to prevent sticking. Once done, drain and set aside, reserving a cup of pasta water for later.

While the pasta is cooking, let’s whip up the sauce! In a separate pan, heat some extra virgin olive oil over medium heat. Add chopped onions and sauté for 3-4 minutes until they soften. Toss in minced garlic and sauté for another minute until fragrant.

Now, add your tomatoes to the pan. If using fresh, chop them into chunks first. For canned, just pour them in. Stir to combine, and season with salt, pepper, oregano, and red pepper flakes. Allow the sauce to simmer for about 10 minutes. The tomatoes should break down, creating a luscious sauce.

Once the sauce has thickened, it’s time to add the pasta. Toss the drained spaghetti with the sauce. Add a splash of the reserved pasta water to loosen the sauce if it seems too thick. Mix thoroughly, ensuring every strand is coated.

Before serving, stir in freshly torn basil leaves and a splash of red wine or balsamic vinegar. Finally, sprinkle freshly grated Parmesan on top. Serve immediately, garnishing with additional basil if desired.