Ingredients

• 3 tablespoons extra-virgin olive oil
• 4 cloves garlic, very thinly sliced
• Kosher salt
• Pinch crushed red pepper flakes
• One 28-ounce can San Marzano plum tomatoes, crushed by hand
• 1 cup torn basil leaves
• 12 ounces spaghetti
• Grated Parmesan, optional
• Bring a large pot of salted water to a boil.

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Instructions

1. Cook the oil, garlic, 1/2 teaspoon salt and pepper flakes in a large skillet over medium heat, stirring, until the oil heats up and the garlic just starts to turn golden, 4 to 6 minutes.
2. Add the tomatoes; rinse the can with about 1 cup of water, and add the water to the skillet. Add the basil, raise the heat to medium-high and simmer until the sauce thickens, 15 to 20 minutes.
3. Meanwhile, add the spaghetti to the boiling water, and cook according to package directions; strain well.
4. Add the cooked spaghetti to the sauce, and stir to coat. Serve with Parmesan if desired.