Fill the large pot with water, add the 1 tbsp salt, and bring to a boil over high heat.

While the water heats, mince the garlic, chop the parsley and basil, and grate the Parmesan cheese.

Cook the pasta in the boiling water according to package directions until al dente, then drain in the colander and toss with 1 tbsp olive oil to prevent sticking.

In the large skillet, heat 1 tbsp olive oil and 2 tbsp butter over medium heat.

Add the 3 minced garlic cloves for the pasta sauce to the skillet and sauté for 30–60 seconds until fragrant but not browned.

Stir in the crushed tomatoes, dried oregano, dried basil, black pepper, and salt, then simmer on low heat for 10–15 minutes, stirring occasionally.

Add the drained pasta to the skillet with the sauce and toss until the pasta is evenly coated.

Sprinkle in the grated Parmesan cheese and chopped fresh basil, toss again, then keep warm on very low heat.

Preheat the oven to 200°C (400°F).

Slice the baguette in half lengthwise, then place both halves cut-side up on the baking sheet.

In the small mixing bowl, combine the softened butter, 4 minced garlic cloves, chopped parsley, and 0.25 tsp salt, mixing into a smooth garlic butter.

Spread the garlic butter evenly over the cut sides of the bread.

If using mozzarella, sprinkle it evenly over the buttered bread.

Bake the garlic bread for 8–10 minutes until the edges are crisp and the top is lightly golden.

If you prefer extra crispness, broil the bread for 1–2 additional minutes, watching closely to avoid burning.

Slice the garlic bread into portions and serve immediately alongside the sauced pasta.