- Kosher salt and freshly cracked pepper, to taste
- 2 Tablespoons extra-virgin olive oil
- 4 cloves garlic, minced
- One 28-ounce can whole peeled tomatoes, preferably San Marzano
- 10-12 Ounces spaghetti
- Crumbled feta, to taste
- 6-8 basil leaves, chiffonade
Bring a large pot of salted water to a boil over high heat.
Meanwhile, heat the oil in a large skillet over medium-high heat. Add the garlic and sauté until tender. Be careful not to let it brown.
While tilting the pan away from you, add the canned tomatoes. Using the back of a wooden spoon, break apart the whole tomatoes. Season with salt and pepper, to taste. Reduce the heat to medium, simmer, and reduce.
Add the pasta to the boiling water and cook until just under al dente, about 8 minutes. Using tongs, remove the pasta from the boiling water, draining off excess water, and add to the sauce. Toss the pasta thoroughly in the sauce to coat and finish cooking, about 1-2 minutes. Remove from the heat.
Add a generous portion of the pasta and sauce to each serving plate. Top with crumbled feta, to taste, and basil. Serve.