Heat the extra virgin olive oil in a non-stick pan with a clove of garlic. When the garlic is golden, add the chopped tomatoes, the fresh thyme, the dried oregano and a good pinch salt, then cook until the cherry tomatoes begin to fall apart. Remove from the heat and set it aside.

Cook the spaghetti al dente in a pot of boiling salted water, according to the package timing. Drain the spaghetti and pour them into the pan with the tomato sauce, along with a few tablespoons of the pasta cooking water.

Toss the spaghetti thoroughly over medium heat for a couple of minutes, to thicken the sauce. Serve the spaghetti immediately, with a sprinkling of grated Parmigiano Reggiano if you like it.