In a large mixing bowl, combine 2 cups of all-purpose flour and a pinch of salt. Make a well in the center and crack in 2 large eggs. Using a fork, gradually incorporate the flour into the eggs until a shaggy dough forms. Knead the dough on a floured surface for about 10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for at least 30 minutes.

After resting, divide the dough into quarters. Using a pasta machine or a rolling pin, flatten one piece to about 1/8 inch thickness. Dust with flour to avoid sticking, and roll it through the machine or continue rolling until you achieve your desired thinness. Cut the sheets into your preferred noodle shape.

Bring a large pot of salted water to a rolling boil. Once boiling, gently drop in the freshly cut spaghetti. Cook for 3-4 minutes until al dente. Drain the pasta in a colander, reserving a cup of the cooking water.

In a large skillet over medium heat, heat 2 tablespoons of olive oil until shimmering. Add 3-4 cloves of minced garlic and sauté for about 30 seconds until fragrant. Pour in 1 can of crushed tomatoes and stir in 1 teaspoon of dried oregano. Simmer for about 10-15 minutes until the sauce thickens.

Once the sauce is thickened, toss in the cooked spaghetti directly into the skillet, combining thoroughly. If the pasta seems dry, gradually add the reserved cooking water until you reach the desired sauce consistency. Fold in a handful of fresh basil right before serving.

Plate your homemade spaghetti and garnish with a drizzle of olive oil, fresh basil leaves, and freshly grated Parmesan cheese. Serve immediately to enjoy.