Bring a large pot of salted water to a rolling boil, tasting the water to ensure it’s salty like the sea.
Add the spaghetti to the boiling water and cook until al dente, about 8-10 minutes, stirring occasionally. The pasta should have a slight resistance when bitten.
While the pasta cooks, heat 2 tablespoons of olive oil in a skillet over medium heat until it shimmers and gently crackles when garlic is added.
Add the thinly sliced garlic to the skillet and sauté for about 30 seconds to 1 minute until fragrant, golden edges forming, and a sweet nutty aroma filling the air.
Stir in the chopped fresh tomatoes or canned crushed tomatoes and cook for 5-7 minutes, stirring occasionally, until the sauce thickens slightly and the tomatoes release their juices.
Remove the skillet from heat and tear fresh basil leaves into the sauce, adding them just before draining the pasta. The aroma should intensify, and basil will wilt slightly.
Drain the pasta using a slotted spoon or colander, reserving about a cup of pasta water.
Add the drained pasta to the skillet with the tomato and basil sauce. Toss gently to coat the pasta evenly, adding a splash of reserved pasta water if needed to loosen the sauce and help it cling to the noodles.
Finish by cracking fresh black pepper over the dish and drizzling a little more olive oil for added richness. Toss again gently.
Serve immediately, garnished with extra torn basil if desired, and enjoy the vibrant, fragrant flavors of this simple Italian classic.
