Simple Spaghetti with Tomato Sauce

• 3 tablespoons extra-virgin olive oil
• 4 cloves garlic, very thinly sliced
• Kosher salt
• Pinch crushed red pepper flakes
• One 28-ounce can San Marzano plum tomatoes, crushed by hand
• 1 cup torn basil leaves
• 12 ounces spaghetti
• Grated Parmesan, optional

1. Bring a large pot of salted water to a boil.
2. Cook the oil, garlic, 1/2 teaspoon salt and pepper flakes in a large skillet over medium heat, stirring, until the oil heats up and the garlic just starts to turn golden, 4 to 6 minutes.
3. Add the tomatoes; rinse the can with about 1 cup of water, and add the water to the skillet.
4. Add the basil, raise the heat to medium-high and simmer until the sauce thickens, 15 to 20 minutes.
5. Meanwhile, add the spaghetti to the boiling water, and cook according to package directions; strain well.
6. Add the cooked spaghetti to the sauce, and stir to coat.
7. Serve with Parmesan if desired.

extravirgin olive oil, garlic, kosher salt, red pepper, tomatoes, torn basil, spaghetti, parmesan

Taken from www.foodnetwork.com/recipes/food-network-kitchens/simple-spaghetti-with-tomato-sauce.html (may not work)