To begin, drizzle about 1 tablespoon extra virgin olive oil into a pan over medium-low heat. Add tomato paste and cook and stir for a few minutes.
Next, to bloom the spices, create a small space in the pan and add a tiny splash more of extra- virgin olive oil here. Then add oregano, basil, and garlic powder, and saute on direct heat for about 1 minute.
Stir crushed tomatoes into sautéed tomato paste and spices. Add white sugar (to replicate the sweet flavor that is so often found in jarred marinara).
Let sauce simmer over low heat for 15 to 20 minutes. This allows all the flavors to meld beautifully, giving you Rao's-quality sauce on a budget.
Meanwhile, bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 8 to 12 minutes. Reserve 1 cup pasta water; drain.
Add 1/2 cup reserved pasta water to marinara and stir together. Add the al dente pasta; stir over low heat until well mixed together. Slowly add more pasta water as needed to ensure the sauce coats the noodles. You want saucy and glossy! Plate and serve.
Optional, but delicious: Top with a scoop of whipped ricotta or freshly grated Parmesan (or both). Enjoy!
