1. Heat olive oil in frying pan and sauté the garlic over low heat.
  2. Add the tomatoes and simmer on low heat around 15 minutes until sauce thickens, stirring regularly.
  3. Add tge oregano, salt and pepper and cook for a further 5 minutes.
  4. Cook egg pasta according to packet directions, drain and add to the sauce.
  5. Stir through gently and serve topped with parmesan.

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