Bring a large pot of salted water to a boil, then add the spaghetti. Cook until just al dente, about 8-10 minutes, until it has a slight firmness when bitten. Drain, reserving a cup of pasta water, and set aside.
While the pasta cooks, heat the olive oil in a large skillet over medium heat. Once shimmering and fragrant, add the thinly sliced garlic. Cook gently, stirring often, until the garlic turns golden and releases a nutty aroma—about 1 minute.
Add the chopped ripe tomatoes to the skillet. Cook, stirring occasionally, until the tomatoes soften and release their juices, about 5 minutes. The mixture will become saucy and fragrant. Season with salt and freshly cracked black pepper, tasting and adjusting as needed.
Stir in torn basil leaves, letting them wilt and infuse the sauce with their aromatic flavor—about 30 seconds. If the sauce thickens too much, add a splash of the reserved pasta water to loosen it up and help it cling to the pasta.
Transfer the drained spaghetti directly into the skillet with the sauce. Toss well using tongs or a wooden spoon, ensuring each strand is coated with the vibrant tomato and basil mixture. If needed, add a little more pasta water to create a glossy, silky sauce.
Remove the skillet from heat. Drizzle with a bit more olive oil if desired, then give the pasta a final toss. Serve immediately, garnished with additional basil leaves and a light sprinkle of salt if needed. Enjoy the fresh, summery flavors in every bite!
