Warm ¼ cup of extra virgin olive oil (EVOO), add in minced garlic, finely chopped fresh hot red chili and finely chopped shallots along with ½ tsp of salt. Sauté on low/medium heat until the raw smell of garlic is gone and onions are translucent
Mix in tomato paste very well with onions, cook it on low/medium heat for 2-3 minutes.
Add in San Marzano Peeled Tomatoes. Break them with either back of the spatula or potato masher until you get the desired texture of the tomatoes as part of the sauce.
Cover and cook on medium heat for 4-5 minutes. Uncover and then add in Freshly Crushed Black Pepper, dry oregano, sugar and another ¼ tsp of salt.
Mix well, cover and let it simmer for 20-25 minutes on low/medium heat, stirring couple of times in between making sure it is not burning. The sauce should thicken up and start to separate some oil.
Add in pasta water and cook more as you need to, to get desired sauce consistency.
Once you get the right sauce consistency, add in boiled spaghetti. Mix well.
If you are eating it without any add ons, mix in freshly chopped basil and serve it immediately and enjoy! If adding charred tomatoes and panko, follow the steps below!