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Wash the tomatoes and cut them in half.
Peel and slightly crush the garlic cloves.
Tear the basil leaves by hand to release their aroma.
In a large skillet, heat about 2-3 tablespoons of olive oil over medium heat.
Add the crushed garlic cloves and cook for about a minute.
Add the halved tomatoes to the skillet and season with a good pinch of salt.
Stir in the torn basil leaves and add a splash of water.
Cover the skillet and let the sauce simmer for 5-10 minutes.
Bring a large pot of salted water to a boil and cook the spaghetti until al dente.
Reserve about ¼ cup of the pasta water before draining the spaghetti.
Take the garlic cloves out of the sauce, crush them, and place them back inside the sauce.
Add the cooked spaghetti directly to the skillet with the tomato sauce.
Toss the spaghetti in the sauce to coat it evenly.
If the sauce is too thick, add a bit of the reserved pasta water.
Drizzle a little more olive oil over the pasta and toss in some fresh basil leaves and freshly grated Grana Padano cheese.
Serve the Spaghetti al Pomodoro hot, with extra cheese and basil on top if desired.