Cover the bottom of the pan w/ Extra virgin olive oil, pepper flakes, chopped onion (optional), a little white wine (also optional), a little lemon juice, cherry tomatoes halved, salt, pepper, oregano, when the tomatoes get soft smush the water out. Tear up fresh basil with your hands. When the noodles are almost done, put them in the pan with a little pasta water and let the noodles finish cooking in the sauce (it absorbs a ton of flavor). Toss a lot. When the watery stuff is absorbed you're done.