Bring a large pot of salted water to a rolling boil, adding about 1-2 tablespoons of salt per liter. Add the spaghetti and cook until just al dente, about 8-10 minutes. Stir occasionally to prevent sticking, then drain, reserving a little pasta water.
While the pasta cooks, heat the olive oil in a wide skillet over medium heat. Add the thinly sliced garlic and sizzle gently, stirring constantly, until fragrant and lightly golden, about 30 seconds to 1 minute. You’ll smell a warm, nutty aroma that signals it’s ready.
Chop the ripe tomatoes into small pieces and add them to the skillet. Stir and cook, stirring occasionally, until the tomatoes break down into a bright, slightly chunky sauce, about 8-10 minutes. If the sauce thickens too much, splash in a bit of reserved pasta water to loosen it up.
Season the sauce with salt and, if desired, a pinch of red pepper flakes for a gentle heat. Tear the basil leaves and add them to the sauce just before the pasta finishes cooking. Stir to release their fragrant oils and vibrant aroma.
Add the drained spaghetti directly into the skillet with the tomato sauce. Toss gently with tongs or a wooden spoon over low heat, about 1-2 minutes, until the noodles are coated and the flavors meld. If the mixture seems dry, add a splash more of the reserved pasta water.
Serve immediately, garnished with additional torn basil leaves if desired. The dish should be glossy, fragrant, and vibrant with a perfect al dente bite in the pasta, ready to enjoy.
