In a large mixing bowl, combine 2 cups of all-purpose flour and a pinch of salt. Create a well in the center and crack in 2 large eggs. Using a fork, beat the eggs gently and gradually incorporate the flour until a rough dough forms. Knead the dough on a floured surface for about 8-10 minutes until it’s smooth and elastic. Wrap the dough in plastic wrap and let it rest for 30 minutes.

After resting, divide the dough into four pieces. Using a rolling pin or pasta machine, roll each piece into thin sheets, about 1/16 inch thick. Dust the dough lightly with flour to prevent sticking. Cut the sheets into your desired spaghetti shape.

In a large skillet over medium heat, add 3 tablespoons of olive oil and sauté 4 minced garlic cloves until fragrant, about 1 minute. Add 4 cups of chopped fresh tomatoes and season with salt, pepper, and a teaspoon each of dried basil and oregano. Simmer the sauce for 10-15 minutes.

In a large pot, bring salted water to a rolling boil. Carefully add the freshly made spaghetti and cook for 2-3 minutes, or until they float to the surface and are al dente. Reserve a cup of pasta water, then drain the spaghetti.

Return the drained spaghetti to the skillet with the simmering sauce. Toss everything together, adding reserved pasta water as needed. Cook for an additional 2-3 minutes.

Serve the homemade spaghetti hot in bowls, garnishing with freshly grated Parmesan cheese and a sprinkle of chopped basil.