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Sugo alla marinara

You've all seen the video of Lidia's recipe by now. Here's the one from "Sauces & Shapes."

For the condimento:

2 cloves garlic, finely chopped
6 tablespoons extra virgin olive oil
1 pound (450 grams) very high quality canned peeled tomatoes with their juice or red, ripe sauce tomatoes, preferably San Marzano, peeled and seeded
at least ½ teaspoon salt
a 1-inch piece dried chile
1 teaspoon dried oregano

To make the dish:
1 pound spaghetti or vermicelli

Sauté the garlic in the oil over low heat in a saucepan just until it begins to color. Add the tomatoes and sprinkle with salt. Add the chile and half of the oregano. Simmer for 20 minutes on low heat, stirring often, or until the sauce is visibly reduced and shiny.

Cook the pasta al dente. While it is cooking, warm a serving bowl.

Drain and transfer the pasta to the heated serving bowl. Add the sauce, sprinkle with the remaining oregano, mix well, and serve.
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