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The purest expression of Italian cooking — ripe tomatoes, basil, and olive oil over spaghetti. This vegetarian mediterranean staple is a fresh, clean eats foundation for any family table.
Bring a large pot of salted water to a rolling boil; add spaghetti and cook until just al dente, about 8 minutes. Reserve 1/2 cup pasta water and drain.
While the pasta cooks, heat olive oil in a large skillet over medium heat. Add sliced garlic and sauté until fragrant, about 1 minute, ensuring the garlic does not brown.
Add chopped ripe tomatoes to the skillet, season with salt, black pepper, and red pepper flakes. Simmer uncovered on medium-low heat for 10–12 minutes, stirring occasionally, until sauce thickens and tomatoes break down.
Toss cooked spaghetti into the skillet with the tomato sauce. Mix well, adding reserved pasta water a little at a time for a silky consistency.
Remove from heat, gently fold in fresh basil leaves. Let stand for 1 minute to infuse. Serve hot, garnished with extra basil.
