Ingredients:

  • 2 tbsp extra-virgin olive oil
  • 4 cloves garlic, thinly sliced
  • 28 oz canned San Marzano whole peeled tomatoes, crushed by hand
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1/2 cup fresh basil leaves, torn
  • 1 pinch red pepper flakes
  • 1 lb spaghetti
  • 4 qts water
  • 2 tbsp coarse salt

Instructions:

  1. Place the stockpot with water and coarse salt over high heat to boil.
  2. Heat olive oil in a skillet over medium-low heat. Add sliced garlic and red pepper flakes, stirring constantly for 1–2 minutes until garlic is translucent and fragrant.
  3. Pour in the crushed tomatoes, stir in sea salt and black pepper. Increase heat to medium and simmer gently for 10–12 minutes until the sauce thickens.
  4. Drop pasta into boiling water and cook for 1 minute less than package directions (al dente). Reserve 1/2 cup of pasta water before draining.
  5. Transfer pasta directly into the simmering sauce and add the reserved pasta water.
  6. Toss vigorously over medium heat for 60 seconds until the sauce emulsifies and clings to the noodles. Remove from heat and stir in torn basil leaves.