Bring a large pot of water to a rolling boil, then generously salt until it tastes like the sea. Add the spaghetti and cook, stirring occasionally, for about 8-10 minutes until al dente. Keep an eye on the pasta so it doesn’t overcook and aim for a slightly firm bite. Before draining, scoop out about a cup of the starchy water and set aside.
While the pasta cooks, heat the olive oil in a wide skillet over medium heat. When shimmering and fragrant, add the sliced garlic. Cook for about 30 seconds until it becomes lightly golden and releases a nutty aroma, careful not to burn it.
Add the chopped ripe tomatoes to the skillet and stir gently. Let them soften and release their juices for about 5-7 minutes, until they look bright and bubbly, and the mixture smells sweet and fragrant.
Using tongs or a slotted spoon, transfer the cooked spaghetti directly into the skillet with the tomatoes. Pour in a splash of the reserved pasta water to help loosen the sauce and create a silky coating. Toss everything together over medium heat, allowing the sauce to cling to the noodles as it thickens slightly.
Stir in the torn basil leaves just off the heat to preserve their bright aroma. Check the seasoning and add salt or freshly cracked black pepper as needed. The sauce should look glossy, cling to the pasta, and carry a fresh, fragrant aroma.
Serve the pasta immediately in warm bowls, drizzled with a little extra virgin olive oil if desired. Finish with a sprinkle of freshly cracked black pepper and a few basil leaves for a vibrant, simple presentation.
