Pasta with Tomato Sauce

Cook the spaghetti in a large pot of salted water until al dente (8-10 minutes); before draining, reserve a cup of the pasta water.

In a wide skillet, heat the olive oil over medium heat, add the minced garlic, and sauté for 1-2 minutes until golden and fragrant, being careful not to let it burn.

Add the canned tomatoes, crushing them with a fork right in the skillet, season with salt to taste, and simmer over low heat, covered, for 12-15 minutes, stirring occasionally, until the sauce thickens.

1-2 minutes before the sauce is done, tear the basil leaves by hand and stir them in.

Transfer the cooked spaghetti directly into the skillet with the sauce, add a splash of the reserved pasta water, and toss over high heat for 30-60 seconds until the sauce coats the spaghetti with a glossy sheen.

Remove the skillet from the heat and stir in half of the grated Parmesan.

Serve immediately, sprinkled with the remaining Parmesan and drizzled with olive oil.