For the Spaghetti 🍝: 250g spaghetti

For the Tomato Sauce 🍅: 2 tablespoons olive oil, 1 can (400g) crushed tomatoes, 2 tablespoons Italian herb mix, Salt and pepper to taste

For the Topping 🧀: 125g mozzarella cheese, shredded or torn into pieces, 2 tablespoons grated Parmesan cheese

For the Garnish 🌿: Fresh basil leaves, extra Parmesan cheese for topping

Make the Tomato Sauce 🍅: In a large pan, heat 2 tablespoons of olive oil over medium heat. Add the crushed tomatoes, and Italian herb mix. Simmer for about 10 minutes, stirring occasionally, until the sauce thickens slightly. Add salt and pepper to taste if necessary

Cook the Spaghetti 🍝: Bring a large pot of salted water to a boil and cook the spaghetti according to the package instructions until al dente. Reserve 1 cup of pasta water and then drain the spaghetti.

Combine the Pasta 🍝: Add the drained spaghetti to the sauce, tossing it well to coat. Gradually add the reserved pasta water as needed to loosen the sauce and help it cling to the pasta.

Add the Cheese 🧀: Once the pasta is well coated, stir in the shredded mozzarella and grated Parmesan cheese, mixing until the cheese begins to melt into the sauce and creates a creamy, cheesy coating on the pasta.

Garnish 🌿: Once the pasta is plated, top with fresh basil leaves and extra grated Parmesan cheese for added flavor and a fresh touch.

Eat up and enjoy 😋🍝🧀