1. Cook the Spaghetti

Step 1: Fill a large pot with water, add a generous pinch of salt, and bring to a boil.

Step 2: Add the spaghetti to the boiling water and cook according to the package instructions until al dente, usually about 8-10 minutes.

Step 3: Reserve about a cup of pasta water for later use, then drain the spaghetti and set aside.

2. Prepare the Sauce

Step 4: While the pasta is cooking, heat the olive oil in a large skillet over medium heat.

Step 5: Add the sliced garlic and a pinch of red pepper flakes to the skillet. Cook, stirring frequently, until the garlic is fragrant and golden, about 1-2 minutes. Be careful not to burn the garlic.

Step 6: Stir in the hand-crushed San Marzano tomatoes. Season with salt, according to taste.

Step 7: Reduce the heat to low and let the sauce simmer gently for 15-20 minutes, or until it thickens slightly. If the sauce becomes too thick, you can adjust the consistency by adding a little reserved pasta water.

3. Combine Pasta and Sauce

Step 8: Add the drained spaghetti to the sauce in the skillet. Toss well to ensure the spaghetti is evenly coated with the sauce. If needed, add a bit of the reserved pasta water to help the sauce cling to the pasta.

Step 9: Remove the skillet from heat. Add the torn basil leaves and toss again to distribute them throughout the pasta.

4. Serve

Step 10: Serve the spaghetti hot, topped with freshly grated Parmesan cheese.