For the Arrabbiata Sauce:

• 2 tablespoons extra-virgin olive oil
• 4 cloves garlic, thinly sliced
• 1/2 teaspoon red pepper flakes (adjust to taste for spiciness)
• 1 can (28 oz) crushed tomatoes (San Marzano tomatoes preferred)
• 1 teaspoon dried oregano (or 1 tablespoon fresh oregano, chopped)
• 1/4 cup water (optional, for adjusting consistency)
• Fresh basil leaves, torn (for garnish)
• Grated Parmesan cheese, for serving (optional)