Ingredients:

• 8 oz (about 225g) spaghetti

• 4–5 ripe tomatoes, chopped

• 3 cloves garlic, thinly sliced

• 2–3 tablespoons olive oil

• Salt and freshly cracked black pepper, to taste

• Pinch of red pepper flakes (optional)

• A few sprigs of fresh thyme or basil

• (Optional) Freshly grated Parmesan, for serving

Instructions:

1. Cook the Pasta
   Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente. Reserve ½ cup of the pasta water, then drain.

2. Sauté the Garlic
   In a large skillet, heat the olive oil over medium heat. Add the sliced garlic and cook for 1–2 minutes until just golden and fragrant (not browned).

3. Make the Sauce
   Add the chopped tomatoes, a pinch of salt and pepper, and red pepper flakes if using. Simmer for 10–15 minutes, stirring occasionally, until the tomatoes break down into a chunky sauce.

4. Add the Herbs
   Toss in the thyme sprigs or fresh basil leaves near the end of cooking.

5. Toss the Pasta
   Add the cooked spaghetti directly to the skillet and toss to coat. Use a splash of reserved pasta water to loosen the sauce if needed.

6. Serve
   Plate the pasta and finish with extra herbs and a sprinkle of Parmesan if desired.

Chef’s Tip:
A drizzle of good olive oil just before serving adds richness and shine. Enjoy immediately!