Spaghetti Pomodoro with Grilled Chicken

1.Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Drain and set aside, reserving a cup of pasta water.

2.In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.

3.Add the diced tomatoes to the skillet along with sugar, oregano, salt, and pepper. Cook for about 10-15 minutes, stirring occasionally, until the sauce thickens and the tomatoes break down.

4.While the sauce is cooking, preheat a grill or grill pan over medium-high heat. Season the chicken breasts with salt and pepper.

5.Grill the chicken for about 6-7 minutes on each side, or until fully cooked and juices run clear. Remove from the grill and let it rest for a few minutes before slicing it into strips.

6.Once the sauce is ready, add the cooked spaghetti to the skillet with the tomato sauce. Toss to combine, adding a bit of reserved pasta water if the sauce is too thick.

7.Stir in the chopped fresh basil and adjust seasoning if necessary.

8.Serve the spaghetti in bowls, topped with grilled chicken strips and a sprinkle of grated Parmesan cheese. Garnish with fresh basil leaves.