Bring a large pot of generously salted water to a rolling boil. Add the spaghetti and cook until just al dente, about 8 minutes. Drain, reserving 1 cup of pasta water, and set aside.
In a wide skillet over medium heat, pour in the olive oil and let it shimmer. Add the sliced garlic and cook gently for about 1 minute until fragrant, stirring constantly to avoid browning.
Add the chopped ripe tomatoes to the skillet. Stir and cook for 8-10 minutes, allowing the tomatoes to soften and release their juices, creating a fragrant, slightly chunky sauce. If it thickens too much, splash in some reserved pasta water to loosen it up.
Taste the sauce and season with salt and freshly cracked black pepper. If you like a bit of heat, sprinkle in red pepper flakes now and cook for another minute to meld the flavors.
Just before removing from heat, tear the fresh basil leaves and stir them into the sauce. Let them wilt slightly and release their aroma, turning the sauce a vibrant green.
Add the drained spaghetti directly into the skillet with the sauce. Toss gently with tongs or a fork for about 1-2 minutes to coat the noodles evenly and allow the flavors to meld.
If the sauce seems too thick or sticky, add a splash of the reserved pasta water and stir until silky and well coated on the noodles. Taste again and adjust seasoning if needed.
Remove from heat and serve immediately on warm plates, garnished with a few torn basil leaves for extra aroma and visual appeal. Enjoy this bright, simple pasta while it's hot and fragrant.
