For the Spaghetti:

• 1 pound spaghetti
• Salt

For the Tomato Sauce:

• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 (28-ounce) can crushed tomatoes
• 1/2 cup chopped fresh tomatoes (optional)
• 1/4 cup chopped fresh Soli Organic Oregano
• 2 tablespoons chopped fresh Soli Organic Thyme
• 1 tablespoon chopped fresh Soli Organic Rosemary
• 1/2 teaspoon red pepper flakes (optional)
• Salt and freshly ground black pepper to taste
• 1/4 cup grated Parmesan cheese (optional)

1. Cook the Spaghetti: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions, until al dente. Drain and set aside.
2. Make the Tomato Sauce: While the spaghetti cooks, heat olive oil in a large skillet over medium heat. Add the garlic and cook for about 30 seconds, until fragrant. Be careful not to burn the garlic.
3. Add the Tomatoes and Herbs: Pour in the crushed tomatoes and chopped fresh tomatoes (if using). Bring to a simmer and cook for 10 minutes, stirring occasionally.
4. Flavor with Herbs and Spices: Stir in the chopped oregano, thyme, rosemary, and red pepper flakes (if using). Season with salt and freshly ground black pepper to taste. Simmer for another 5 minutes, allowing the flavors to meld.
5. Combine and Serve: Toss the cooked spaghetti with the tomato sauce in a large bowl. If desired, sprinkle with grated Parmesan cheese and serve immediately.