Ingredients

• 12 oz (350 g) spaghetti
• 1 ½ lbs (700 g) fresh ripe tomatoes (e.g., San Marzano or Roma)
• 2 tbsp extra virgin olive oil
• 2 garlic cloves, minced or smashed
• Salt, to taste
• Fresh basil leaves, torn or whole
• Grated Parmigiano or Pecorino Romano cheese (optional, for serving)

Step-by-Step Method

1. Prepare the Tomatoes:

1. Bring a pot of water to a boil and score a small "X" on the bottom of each tomato with a sharp knife.
2. Blanch the tomatoes in boiling water for 30 seconds, then transfer them to a bowl of ice water.
3. Peel off the skins, remove the seeds, and chop the flesh into small pieces.

2. Cook the Sauce:

1. Heat the olive oil in a large skillet over medium heat.
2. Add the minced garlic and sauté until fragrant, about 1 minute (do not let it burn).
3. Add the chopped tomatoes and a pinch of salt. Cook over medium-low heat for 10–15 minutes, stirring occasionally, until the sauce thickens slightly.
4. Add torn basil leaves during the last few minutes of cooking for added aroma.

3. Cook the Spaghetti:

1. Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, according to package instructions.
2. Reserve about ½ cup of pasta water before draining.

4. Combine and Serve:

1. Add the drained spaghetti to the skillet with the tomato sauce. Toss to combine, adding a splash of reserved pasta water if needed to loosen the sauce.
2. Taste and adjust seasoning with salt, if necessary.
3. Serve immediately, garnished with fresh basil and grated Parmigiano or Pecorino Romano cheese, if desired.