Bring a large pot of salted water to boil.

Open and drain the can of whole tomatoes, reserving the liquid for later use.

Smash and peel 4 garlic cloves.

Heat oil in a large, heavy-bottomed pan over medium heat. Add cloves of garlic and sautee until golden.

Add red pepper flakes and drained tomatoes then crank the heat up to medium-high. Cook until the tomatoes become a rich, deep red color and begin to caramelize.

Pour reserved tomato liquid into the pot and stir. Smash the tomatoes with the back of your spoon.

Season, throw in 3 basil leaves and reduce to simmer. Cook until thick and most liquid has evaporated.

Cook your pasta in the boiling water until 2 minutes before the al dente stage.

Use a heat-proof measuring cup to reserve 1 cup of pasta water.

Transfer drained pasta to sauce and cook for 3-5 minutes, or until the sauce infuses the noodles. If the sauce gets too thick at any point, loosen with reserved pasta water.

Now, add half of Parmesan and toss until it coats the spaghetti and melts into the sauce.

Remove from heat and add 2 tablespoons butter. Toss to melt into the sauce and make it extra creamy.

Serve pasta and top with more Parmesan and basil.

Enjoy! 😀