Looking for the exact recipe: Spaghetti “Neapolitan style” with fresh marjoram?

Hey everyone,

I recently ordered Spaghetti alla Napoletana in a trattoria, and I’m trying to figure out the recipe behind it. I’ve attached a photo below.

A few details that stand out:

• It had very little visible tomato sauce, but the flavor was incredibly intense and rich.
• The sauce seemed to be made from fresh cherry tomatoes, quickly cooked down with olive oil and garlic.
• Instead of just basil, I’m pretty sure I spotted a sprig of fresh marjoram"?" (bottom right in the picture). That herb gave the dish a slightly earthy, peppery note different from the usual basil-only version.
• It was garnished with a little parsley on top.

So my question is:
👉 Does anyone recognize this specific style/technique? How would you recreate such a light but powerful pomodoro sauce with marjoram?

Thanks in advance – I’d love to nail this recipe at home!