- ½ cup extra-virgin olive oil
- 1/3 cup sliced garlic
- 4 cups (or a 35-ounce can) canned Italian plum tomatoes, preferably San Marzano, crushed by hand
- 1 teaspoon coarse sea salt or kosher salt plus 1 tablespoon for the pasta pot
- ¼ cup shredded fresh basil leaves (10 large leaves)
Before starting the sauce, heat the pasta cooking water—at least 6 quarts water and 1 tablespoon salt—to a boil.
Pour 1/3 cup of the olive oil into the big skillet and set over medium-high heat. Scatter in the sliced garlic and cook 2 minutes until lightly colored. Pour in the crushed tomatoes; rinse the tomato containers with a bit of water and pour in. Sprinkle on the salt, stir well and bring to a boil. Cook, stirring occasionally, maintaining a steady boil.
Drop the spaghetti into the cooking water when the tomatoes are perking along. Cook until quite al dente, lift the pasta from the pot, drain briefly and drop it onto the sauce. Toss the spaghetti and tomatoes for a minute or two until the pasta is perfectly cooked and dressed.
Turn off the heat, scatter the basil over the pasta and drizzle on the remaining olive oil. Toss well and serve immediately.