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MAKE SAUCE: Cut 10 ounces cherry tomatoes in half and set them aside.Heat 3 tablespoons extra virgin olive oil in a large skillet or Dutch oven.Add 2 cloves garlic (grated) and ¼ teaspoon red pepper flakes, and sauté for 1 minute.Add the halved cherry tomatoes, 1 teaspoon salt, ⅛ teaspoon black pepper, and sauté on medium-high heat for 4 minutes.Add 1 large can (28 ounces) whole peeled tomatoes and simmer for 15 minutes while you cook the pasta.Stir occasionally and crush the tomatoes with a wooden spoon.
COOK PASTA: Cook 12 ounces spaghetti in a large pot of salted boiling water as per package instructions, minus 3 minutes.Reserve one cup of pasta cooking water, drain the pasta, and add it to the pot with the tomato sauce.Add 15 leaves basil (chopped) and cook the pasta in the sauce for 2 to 3 minutes or until cooked with a bite (al dente). Stir often.Add some of the reserved pasta water if the sauce is too thick.
SERVES WELL WITH: Turn the heat off, and then, optionally, add 1 cup fresh mozzarella balls or grated parmesan cheese and 2 cups baby spinach (or more).Serve spaghetti al pomodoro with a drizzle of extra virgin olive oil and some basil or spinach on top.