Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.

Stir in crushed tomatoes, basil, oregano, salt, and pepper. Bring to a simmer and cook for 20 minutes, stirring occasionally.

While the sauce simmers, bring a large pot of salted water to a boil. Add paccheri pasta and cook according to package instructions until al dente. Drain.

Add drained pasta to the sauce and toss to coat evenly. Heat through for about 2 minutes.

Serve the pasta hot, sprinkled with grated Parmesan cheese and chopped fresh parsley.