|Canned italian plum tomatoes||28 Ounce (1 Can / 790 Gram)|
|Garlic||2 Clove (10 gm)|
|Olive oil||15 Milliliter (1 Tablespoon)|
|Dried marjoram||3⁄4 Teaspoon, crumbled (4 Milliliter)|
|Salt||1⁄2 Teaspoon (2 Milliliter)|
|Minced fresh parsley||30 Milliliter (2 Tablespoon)|
|Spaghetti||1⁄2 Pound, cooked (225 Gram)|
|Freshly grated parmesan cheese||125 Milliliter (1/2 Cup)|
Press tomatoes and their liquid through sieve into bowl; discard seeds.
Cut garlic in half.
Heat oil in 2-quart (2 L) non-corrosive saucepan over medium heat.
Add garlic; cook and stir until garlic is golden but not brown, 2 to 3 minutes.
Remove and discard garlic.
Add sieved tomatoes to oil; stir in marjoram, salt and pepper.
Heat to boiling; reduce heat to medium-low.
Cook uncovered, stirring frequently, until sauce is reduced and measures 2 cups (500 mL), 30 to 40 minutes.
Stir in parsley.
Toss with spaghetti.