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Pass the entire contents of the tin of peeled plum tomatoes through a food mill or use a potato masher.
In a deep sauté pan, add 6 tablespoons of olive oil and a peeled and split clove of garlic.
Place the pan on a medium-low flame and warm the oil gently for about 3 minutes until the garlic smells sweet.
Add the milled tomatoes, crumbled chilli, and at least 12 leaves of basil to the pan.
Let the sauce almost boil, then reduce to a simmer, covered, for 20 minutes, with the last 5 minutes uncovered while stirring to thicken.
Lift the spaghetti out of boiling water when it is a minute off al dente to finish cooking it with the sauce.
Add a handful of grated Parmesan, swishing to release starch, melt the cheese, and combine everything.