Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook until just al dente, about 8 minutes, stirring occasionally. Drain, reserving a cup of pasta water, and set aside.
Meanwhile, wash and roughly chop the ripe tomatoes, breaking them down slightly with your hands if desired. Peel and mince the garlic cloves to release their aroma.
Heat the olive oil in a skillet over medium heat until shimmering and fragrant—about 1 minute. Add the minced garlic and cook for 30 seconds, stirring constantly until fragrant and just golden, avoiding burning.
Add the chopped tomatoes to the skillet. Cook for 5-7 minutes, stirring occasionally, until the tomatoes start to break down and release their juices, creating a vibrant, slightly chunky sauce with a sweet aroma.
Stir in the torn basil leaves and cook for another minute until fragrant. Taste the sauce and season with salt, adjusting to your preference. If the sauce looks thick, add a splash of reserved pasta water to loosen it slightly.
Add the drained spaghetti directly into the skillet. Toss gently with tongs or a fork to coat the pasta evenly in the sauce, adding more reserved pasta water if needed to achieve a glossy, well-coated look.
Turn off the heat and let the pasta sit for a minute to allow flavors to meld. Taste again and adjust salt or basil if needed. Serve immediately on warm plates, garnished with extra basil if desired and a drizzle of olive oil for shine.
