Spaghetti al Pomodoro

Bring a large pot of water to a rolling boil, salt generously with Fine Sea Salt, and add the Spaghetti. Cook according to package instructions until just al dente; reserve about 1 cup of the pasta cooking water before draining.

While the pasta cooks, warm 2–3 tablespoons of Extra-virgin Olive Oil in a large skillet over medium heat, then add thinly sliced or lightly crushed Garlic and sauté until fragrant and just golden — avoid browning it too much.

Add the Canned Whole Peeled Tomatoes to the skillet, crush them with your hands or a spoon, and bring to a gentle simmer. Cook 8–12 minutes until the sauce has slightly thickened and brightened.

Season the sauce with a pinch or two of Fine Sea Salt and freshly ground Black Pepper. Stir in most of the torn Fresh Basil Leaves, reserving a few leaves for garnish.

Add the drained spaghetti to the sauce along with a splash of the reserved pasta water and toss vigorously over low heat until the sauce clings to the noodles; add more pasta water as needed to achieve a silky consistency.

Finish with an extra drizzle of Extra-virgin Olive Oil and a generous grating of Parmigiano Reggiano. Garnish with the remaining basil leaves and serve immediately.