Bring a large pot of water to a rolling boil, then add a generous pinch of salt. Drop in the spaghetti and cook until just al dente, about 8-10 minutes, stirring occasionally. Drain and set aside, reserving a splash of pasta water.
While the pasta cooks, prepare the fresh ingredients. Wash and roughly chop the tomatoes, then peel and thinly slice the garlic. Tear the basil leaves gently to release their aromatic oils.
Heat 2 tablespoons of olive oil in your skillet over medium heat until it shimmers and begins to smell fragrant. Add the sliced garlic, cooking for about 1-2 minutes, stirring constantly, until it turns golden and fragrant.
Add the chopped tomatoes to the skillet. Cook over medium heat for 5-7 minutes, mashing them slightly with the back of your spoon until the mixture turns glossy and fragrant, and the juices get a little thickened. If the sauce looks too thick, stir in a splash of the reserved pasta water to loosen it.
Once the sauce is ready, add the drained spaghetti directly into the skillet. Toss gently with a wooden spoon, coating each strand evenly with the tomato mixture. Let it cook together for another 2 minutes to meld the flavors.
Remove the skillet from heat. Toss in torn basil leaves and drizzle with the remaining olive oil. Stir gently to combine, allowing the basil to release its fragrance and brighten the dish.
Taste and adjust the seasoning with a pinch of chili flakes or salt if needed. If the sauce feels too thick, stir in a little more reserved pasta water to loosen it up.
Serve immediately, garnished with freshly grated Parmesan cheese if you like. Enjoy the vibrant colors, fragrant aroma, and tender pasta coated in a fresh, juicy tomato sauce.
