Bring a large pot of salted water to a boil. Add the dried spaghetti and cook according to package instructions until al dente, about 8-10 minutes.
While the spaghetti cooks, heat 1 tablespoon of olive oil in a medium saucepan over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Add the crushed tomatoes, dried oregano, and dried basil to the saucepan. Stir well and simmer for 8-10 minutes, stirring occasionally. Season with salt and freshly ground black pepper to taste.
Drain the cooked spaghetti and add it to the tomato sauce. Toss gently to combine and coat the spaghetti evenly with the sauce.
Meanwhile, heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. Toast the bread slices in the skillet for 2-3 minutes on each side until golden and crisp.
To serve, place one toasted bread slice on each plate. Spoon a generous portion of the spaghetti with tomato sauce over each slice.
Sprinkle grated Parmesan cheese and chopped fresh parsley on top of the spaghetti.
Serve immediately while warm.