Tomato Basil Pasta

Ingredients

• 1 pound spaghetti
• 1/4 cup olive oil
• 4 cloves garlic, minced
• 1 (28 ounce) can diced tomatoes, undrained
• 1/2 cup fresh basil leaves, chopped
• 1/2 cup grated Parmesan cheese, plus more for serving
• 1/4 teaspoon red pepper flakes, optional
• Salt and freshly ground black pepper, to taste

Directions

1. Bring a large pot of salted water to a boil. Cook spaghetti according to package directions until al dente, about 10 minutes. Reserve 1/2 cup pasta water, then drain.
2. Meanwhile, heat olive oil in a large skillet over medium heat. Add garlic and cook, stirring, until fragrant, about 1 minute.
3. Stir in the diced tomatoes with their juices. Simmer, stirring occasionally, until slightly thickened, about 10 minutes.
4. Add the drained pasta to the skillet and toss to coat, adding reserved pasta water a splash at a time until the sauce clings to the noodles.
5. Remove from heat and stir in the fresh basil, red pepper flakes, and Parmesan cheese. Season with salt and pepper to taste.
6. Serve immediately, topped with additional Parmesan and basil if desired.