Begin by bringing a large pot of salted water to a rolling boil. Add 12 ounces of spaghetti and cook according to package instructions until al dente. Reserve about a cup of pasta water, then drain the pasta in a colander and set aside.
In a large skillet, heat 3 tablespoons of extra-virgin olive oil over medium heat. Once hot, add 4 minced garlic cloves and 1 finely diced medium yellow onion. Sauté for about 5-7 minutes, stirring occasionally, until the onion is translucent and the garlic is fragrant. Be careful not to let the garlic burn.
Pour in the 28-ounce can of whole peeled tomatoes along with their juice. Use a wooden spoon to break the tomatoes up a bit. Season with salt, freshly ground black pepper, and 2 pinches of crushed red pepper flakes if desired. Stir well and let the sauce simmer for 10-15 minutes, allowing the flavors to meld together beautifully.
Once the sauce has thickened slightly, add the drained spaghetti to the skillet. Toss to combine, adding reserved pasta water as needed to create a silky sauce that coats the spaghetti. Stir in 3 tablespoons of chopped fresh basil leaves.
Plate the spaghetti Pomodoro in bowls and garnish with extra fresh basil leaves. If desired, sprinkle with grated Parmesan cheese. Enjoy your delicious creation!
