Classic Spaghetti al Pomodoro

Place the whole San Marzano tomatoes into a large bowl and crush them gently by hand to achieve a rustic, velvety texture. Remove any hard stem ends.

In a wide skillet or Dutch oven, warm 3 tablespoons of extra virgin olive oil over medium-low heat. Add the gently smashed garlic cloves and optional red pepper flakes. Sauté slowly for 2 to 3 minutes until fragrant and lightly golden, being careful not to brown or burn the garlic.

Carefully pour the crushed tomatoes into the oil. Add 1 teaspoon of sea salt, black pepper, and the whole sprig of fresh basil.

Bring the sauce to a gentle simmer over medium heat, then reduce heat to medium-low. Simmer uncovered for 20 minutes, stirring occasionally, until the sauce thickens and the oil slightly separates around the edges. Discard the garlic cloves and cooked basil sprig.

Meanwhile, bring a large pot of generously salted water to a rolling boil. Cook the spaghetti until 2 minutes before al dente (it will finish cooking directly in the sauce).

Using tongs, transfer the cooked spaghetti directly into the simmering pomodoro sauce. Add a couple of tablespoons of starchy pasta cooking water.

Toss and swirl the pasta constantly over medium heat for 1 to 2 minutes so the starches marry with the tomato sauce, coating each strand evenly.

Remove from heat. Drizzle in the remaining 1 tablespoon of extra virgin olive oil and toss in the freshly torn basil leaves. Serve immediately with freshly grated Parmigiano-Reggiano on the side.