Cook spaghetti in salted boiling water until al dente. Drain, reserving some pasta water. In a skillet, heat olive oil over medium heat. Add chopped onion and cook until translucent, then add minced garlic and cook for another minute. Pour in canned diced tomatoes with their juices. Stir in dried oregano and basil. Season with salt and pepper. Optionally, add a pinch of sugar to balance acidity. Simmer sauce for 15-20 minutes until slightly thickened. Toss cooked spaghetti with the sauce. If needed, add a splash of reserved pasta water to adjust consistency. Serve hot, garnished with torn fresh basil leaves and grated Parmesan cheese if desired. Toss cooked spaghetti with the sauce! Toss cooked spaghetti with the sauce! Toss cooked spaghetti with the sauce! Toss cooked spaghetti with the sauce! Toss cooked spaghetti with the sauce! Toss cooked spaghetti with the sauce! SPAGHETTI! [Fade out] [End]