In a large skillet, heat 4 tablespoons of olive oil over medium heat. Once hot, add the chopped onions and red bell peppers. Sprinkle with salt and sauté for about 5-7 minutes, until the onions are translucent and the peppers are tender.
Stir in the sliced garlic and dried oregano, cooking for an additional 1-2 minutes until fragrant. Be careful not to burn the garlic, as it can turn bitter.
Pour in the can of diced tomatoes, along with their juices. Add the teaspoon of sugar and black pepper. Stir everything together, then reduce the heat to low and let it simmer for about 20 minutes. This will allow the flavors to meld beautifully.
While the sauce is simmering, bring a large pot of salted water to a boil. Add the 14 oz of pasta and cook according to the package instructions until al dente. Reserve about a cup of pasta water, then drain the pasta in a colander.
Add the drained pasta to the skillet with the red sauce. Toss everything together, adding a splash of reserved pasta water if necessary to loosen the sauce. Drizzle with 1 tablespoon of extra virgin olive oil for added flavor. Serve hot and enjoy!
