Bring a large pot of salted water to a rolling boil, and cook the spaghetti until just al dente, about 8 minutes. Drain, reserving a cup of pasta water, and set aside.
While the pasta cooks, prepare the tomato sauce: dice the ripe tomatoes into small chunks, and thinly slice the garlic cloves.
Heat the olive oil in a deep skillet over medium heat. Add the sliced garlic and cook for about 30 seconds until fragrant and lightly golden, listening for a gentle sizzle.
Add the chopped tomatoes to the skillet. Cook, stirring occasionally, for about 5-7 minutes until the tomatoes soften, release their juices, and the mixture becomes glossy. Mash some with the back of a spoon if you prefer a slightly thicker sauce.
Season the sauce with salt, pepper, and red pepper flakes if using. Adjust the seasoning to taste, and add a splash of the reserved pasta water if the sauce thickens too much.
Add the drained spaghetti directly into the skillet. Toss gently to coat each strand with the tomato and garlic sauce, allowing it to cook together for 1-2 minutes so flavors meld.
Remove the skillet from heat, then tear most of the basil leaves and stir them into the pasta. The residual heat will release their fragrant aroma. Drizzle with a little extra virgin olive oil for shine and richness.
Transfer the pasta to serving bowls, garnish with additional basil leaves, and serve immediately while hot. Enjoy the imperfect, flavorful celebration of simple ingredients!
