Fill a large pot with water, add a generous pinch of salt, and bring to a rolling boil.
Add the spaghetti to the boiling water and cook for about 8 minutes, stirring occasionally, until just al dente. Taste a strand to check for firm bite, then reserve ½ cup of pasta water and drain the pasta.
While the pasta cooks, heat the olive oil in a skillet over medium heat until shimmering. Add the sliced garlic and cook gently, stirring constantly, until fragrant and golden around 1 minute—be careful not to burn it.
Add the chopped tomatoes to the skillet and stir. Cook for 3-4 minutes, allowing the tomatoes to soften and release their juices, creating a fragrant, slightly thickened sauce.
Stir in torn basil leaves and season with sea salt and freshly cracked black pepper. Cook for another minute until the basil releases its aroma and the sauce is vibrant and glossy.
Add the drained pasta to the skillet with the tomato sauce. Toss gently over low heat, adding a splash of reserved pasta water if needed, until the spaghetti is evenly coated and glossy.
Transfer the spaghetti to serving plates, garnish with a few fresh basil leaves, and finish with a drizzle of olive oil and a crack of black pepper. Serve immediately for the best flavor and texture.
