Fill a large pot with water, add a generous tablespoon of salt, and bring it to a rolling boil over high heat. Once bubbling vigorously, add the spaghetti and cook until just al dente, about 8-10 minutes. Drain, reserving a cup of pasta water, and set aside.
Meanwhile, heat the olive oil in a wide skillet over medium heat until it shimmers and begins to gently crackle. Add the crushed garlic, cooking for about 30-60 seconds until fragrant and golden but not browned, which can turn bitterness.
Add the chopped tomatoes to the skillet and stir gently. Let them soften and release their juices for about 5-7 minutes, creating a bright, slightly chunky sauce with vibrant color and aroma. Season with salt and freshly cracked black pepper to taste.
Once the sauce is ready, toss in the cooked spaghetti directly into the skillet. Use tongs or a spoon to coat the pasta evenly in the sauce, adding a splash of the reserved pasta water if it seems too thick or sticky. Cook together for another minute to meld flavors.
Stir most of the fresh basil into the pasta and sauce, allowing its fragrant oils to infuse. Remove the skillet from heat, then taste and adjust seasoning if needed. Drizzle with a little more olive oil for richness.
Transfer the pasta to warm serving plates, garnishing with remaining basil leaves and a crack of black pepper. Serve immediately while hot and fragrant, enjoying the fresh, rustic flavors.
