1/3 c. olive oil or salad oil
2 c. cloves garlic
1/3 c. chopped parsley
1 (1 lb. 12 oz.) can Italian tomatoes (undrained)
1 tsp. dried oregano leaves
1/2 tsp. salt
1/8 tsp. pepper

In hot oil in large skillet, sauté garlic and parsley 3 minutes. Add the tomatoes, oregano, salt and pepper. Mix well, mashing the tomatoes well. Bring the mixture to boiling, then reduce heat and simmer, uncovered, stirring occasionally for 30 minutes or until sauce is thickened.

Pour this over spaghetti.