Boil water in a big pot. Salt it like the sea. Add pasta and cook until al dente, according to the package. Reserve a cup of pasta water.

Meanwhile, heat olive oil in a skillet over medium heat. Add minced garlic and sauté until fragrant, about 30–45 seconds. Don’t burn it, or you’ll swear off garlic forever.

Pour in the tomatoes. Stir. Add salt, pepper, and dried herbs. Let it simmer gently for 8–10 minutes, so the flavors get friendly with each other.

If it seems too thick, splash in a little pasta water. Taste and adjust seasoning. Stir in fresh basil if you have it—if not, pretend you do and carry on.

Drain the pasta, reserving more water if needed. Toss pasta into the sauce, coating every strand. Add a splash of pasta water to loosen if it’s shy of sauciness.

Serve with grated Parmesan on top and extra basil if you’re feeling fancy. A pinch of red pepper flakes brings the heat, optional but recommended.