Pasta Al Pomodoro

Ingredients

• 3 tbsp extra-virgin olive oil
• 2 cloves garlic – lightly crushed
• 28 ounces canned whole peeled tomatoes – crushed by hand
• 0.75 tsp kosher salt
• 0.25 tsp black pepper – freshly ground
• 10 leaves fresh basil leaves – torn
• 12 ounces spaghetti
• parmigiano reggiano cheese – finely grated (for serving)

Instructions

1. Bring a large pot of water to a rolling boil.
2. In a bowl, crush the canned whole peeled tomatoes by hand to a coarse purée and set aside.
3. Warm the extra-virgin olive oil in a wide skillet over medium-low heat. Add the garlic and cook, stirring, until fragrant and just pale golden, 2–3 minutes; do not brown. Lift out and discard the cloves.
4. Carefully add the crushed tomato mixture to the skillet. Bring to a gentle simmer, then season with the kosher salt and the black pepper. Cook, stirring occasionally, until slightly thickened and the oil pools at the edges, 12–15 minutes.
5. While the sauce simmers, season the boiling water generously, add the spaghetti, and cook until 1–2 minutes shy of al dente (about 1–2 minutes less than the package time). Reserve 1 cup pasta water and drain.
6. Add the drained pasta to the skillet with 0.5–0.75 cup reserved water. Increase heat to medium-high and toss vigorously until the sauce emulsifies and coats the pasta, 1–2 minutes; add more water as needed for a silky, glossy consistency. Tear the fresh basil leaves into the pan and fold through for 30 seconds.
7. Taste and adjust seasoning if needed. Serve immediately with parmigiano reggiano cheese.