Salt the pasta water generously. Bring a large pot of water to a rolling boil. Add enough salt so the water tastes like the sea. This is your main chance to season the pasta itself.

Warm the olive oil and garlic. In a large skillet or saucepan, heat the olive oil over medium. Add the sliced garlic and cook until fragrant and just turning pale gold, about 60–90 seconds. Don’t let it brown deeply or it will taste bitter.

Add red pepper flakes (optional). Stir in the red pepper flakes for 10–15 seconds to bloom them in the oil. This gives a gentle warmth without overtaking the sauce.

Add the tomatoes. Pour in the crushed tomatoes. If using whole peeled tomatoes, crush them by hand in a bowl first to keep a rustic texture. Stir in salt, a few grinds of black pepper, and sugar if needed.

Simmer briefly. Bring the sauce to a gentle simmer and cook for 12–15 minutes, stirring now and then. You want the sauce to thicken slightly and the flavors to meld while still tasting fresh and bright.

Cook the pasta. Add the pasta to the boiling water and cook until just shy of al dente, 1 minute less than the package suggests. Reserve about 1 cup of the starchy pasta water.

Adjust the sauce. Taste the marinara. Add more salt, pepper, or a pinch of sugar if the tomatoes are tangy. If you like a rounder, silkier finish, swirl in the butter now.

Combine pasta and sauce. Transfer the pasta to the sauce using tongs or a spider. Add a splash of pasta water—start with 1/4 cup—and toss over medium heat for 1–2 minutes until the sauce clings. Add more water as needed for a glossy coating.

Finish with basil and olive oil. Stir in the torn basil off the heat. Drizzle a little extra-virgin olive oil for aroma and shine.

Serve with cheese. Plate the pasta and top with freshly grated Parmesan or Pecorino. Serve immediately while it’s hot and fragrant.