Bring a large pot of salted water to a rolling boil, and add the spaghetti. Cook until just al dente, about 8-10 minutes, stirring occasionally. Save a cup of pasta water before draining, then set the pasta aside.
While the pasta cooks, chop the ripe tomatoes into uneven chunks for a rustic look. Tear the basil leaves with your fingers to release their fragrant oils. Mince the garlic cloves and set everything aside.
Heat the olive oil in a wide skillet over medium heat until it shimmers gently. Add the minced garlic and cook for about 30 seconds, stirring constantly, until fragrant but not browned, releasing a nutty aroma.
Add the chopped tomatoes to the skillet. Cook, stirring occasionally, until the tomatoes start to break down and become fragrant, about 10 minutes. The sauce should look slightly chunky and vibrant red.
Season the sauce with a generous pinch of sea salt and freshly cracked black pepper. If it thickens too much, splash in a little reserved pasta water to loosen it up and make it silky.
Drain the cooked spaghetti and add it directly to the skillet with the tomato sauce. Toss everything together gently, using a splash of the reserved pasta water if needed, until the pasta is evenly coated and glossy.
Remove the skillet from heat and tear the fresh basil leaves over the pasta. Toss again gently to distribute the herbs, allowing their aroma to infuse the dish.
Finish with a drizzle of olive oil and an extra pinch of salt or pepper if needed. Serve immediately, garnished with more torn basil if desired, and enjoy the vibrant, rustic flavors.
