Get the water boiling for your pasta so the pasta and sauce are done at the same time. Cook your pasta to your desired doneness or according to the box directions. Make sure you salt your pasta water well!

In a medium-sized pot, throw in your garlic, red pepper flakes and olive oil. Place the pot on a burner over medium heat.

Once you see the oil start to get hot, stir continuously for 3-4 minutes, until the garlic is lightly golden.

Pour in your tomatoes and bring to a low boil. Turn the heat down to medium low, cover and let simmer for 5 minutes.

Uncover and using a meat or potato masher, mash the whole tomatoes until there are no big tomato pieces and all the tomatoes are completely crushed. (If you are using crushed tomatoes instead of whole, you can skip this step).

Add in your sugar, salt, pepper and parsley (if using). Stir and take off heat.

Serve with the spaghetti noodles. You can top with Parmesan cheese and serve on its own or with garlic bread.

You can store the sauce in an airtight container for up to 3 days or in the freezer for up to 3 months. Enjoy!:)