Pasta al Pomodoro

1: Slice garlic cloves, cut out the green shoot from the inside, cut off the ends, smash them with the back of a knife, and sprinkle with salt to sit.

2: Heat up about ¼ cup of olive oil in a pan. Add garlic to the oil.

3: Get the seeds out of each tomato and drop them into a bowl. Pour the excess juice from the can through a strainer to remove the seeds and add juice to the bowl.

4: Add about 1 can fill of water to the bowl.

5: Smash the tomatoes with the back of a wooden spoon.

6: Add the smashed tomatoes to the garlic and oil in the pan.

7: Bring the pot to a boil and then simmer for about 30-40 minutes.

8: Salt the pasta water and cook the pasta for about 5 minutes until super al dente, reserving more pasta water to use as needed.

9: Cook spaghetti for another 2-3 minutes in the sauce until perfectly al dente.

10: Rip some fresh basil into the mixture.

11: Add a bit of parmigiano reggiano into the mixture and on top along with ripped basil and hot red pepper flakes to taste.