Spaghetti con pomodoro e basilico (Tomato and Basil)

Hazan's recipe

1 lb spaghetti, cooked al dente

1/4 C extra virgin olive oil

3 TB thinly sliced garlic

2 lbs fresh ripe tomatoes, peeled, seeded and thinly sliced lengthwise, or 3 C canned whole peeled tomatoes, with their juice, coarsely chopped

salt

1/4 C fresh basil leaves, torn by hand

pinch of red pepper flakes

1.  Put all but 1 TB of the olive oil and  all the garlic in a large skillet over a medium-high heat and cook until the garlic begins to sizzle. 

2.  Add the tomatoes as soon as the garlic begins to change color.  If using fresh tomatoes, you'll notice they give off a fair amount of liquid.  When the liquid begins to reduce, season with salt.  If using canned tomatoes, season with salt at the beginning.  continue cooking over a medium-high heat until the tomatoes have reduced and separated from the oil: 10-20 minutes depending on the size of the skillet.  

3.  When the sauce has reduced, add the torn basil leaves and the optional pinch of red pepper flakes.  Cook for 1-2 minutes, then remove from the heat and set aside.

Toss cooked spaghetti with sauce and 1 TB oil.  Taste for salt.