Created by Chef Dale MacKay
Put the tomatoes into a tall saucepot and add two basil sprigs. In a small saucepan over low heat, infuse the olive oil with the garlic until the cloves are lightly browned. Remove the garlic from the oil, add the oil to the tomatoes and stir to combine. Let the sauce simmer for an hour over low heat until gently reduced, allowing the flavours to meld. Add salt to taste and let simmer for an additional five minutes. Set aside.
Prepare the spaghetti according to package instructions. Drain noodles and reserve ½ cup of pasta water. Transfer the spaghetti to a pot with the pasta water and cook over medium high heat. Add as much or as little tomato sauce as you would like.
Toss the noodles to combine and coat. Transfer the sauced noodles to a large serving platter. Drizzle with extra virgin olive oil, top with roughly torn leaves of the remaining basil sprigs and sprinkle with grated Parmigiano-Reggiano.
Unused sauce can be stored in the refrigerator for up to a week or frozen for a month.
View the Taste of Italy guide for Italian recipes and cooking tips.