Boil pasta al dante, drain and keep aside

Cut brocolli florets and mushroom

Make puree of tomatoes in a blender, keep it a little coarse

In a wok/pan, heat olive oil. Add crushed garlic and saute. Make sure not to burn garlic

Add tomato puree, salt to taste and sugar. Let this mix come to a boil. Add brocolli florets and mushroom in the pan.

Add oregano, simmer the sauce. If in between the sauce looks too thick. Add some water and simmer for a total of 15-20 mins so that the sauce becomes really red and absorbs seasonings and veggie flavors. I do not add vinegar to my sauce as no one likes it tangy in my family. If you want you can add vinegar at this stage.

Add pasta, toss to coat it with sauce. Serve hot.