Fill a large pot with water, add a pinch of salt, and bring it to a rolling boil over high heat.
Add the dried spaghetti to the boiling water, stirring occasionally to prevent sticking. Cook for 8-10 minutes until al dente, then drain using a strainer and set aside.
While pasta cooks, heat olive oil in a frying pan over medium heat until shimmering.
Add the sliced garlic to the pan and sauté for 1-2 minutes, stirring constantly, until fragrant and golden at the edges.
400 g dried spaghetti
Stir in the chopped tomatoes and cook for 5-7 minutes, stirring occasionally, until the mixture thickens slightly and the tomatoes break down into a chunky sauce. You should see bubbling around the edges and the mixture becoming darker and more aromatic.
400 g dried spaghetti
Season the sauce with salt and black pepper to taste, then reduce heat to low to keep warm.
400 g dried spaghetti
Add the drained spaghetti to the pan with the sauce, tossing gently with tongs or a wooden spoon to evenly coat the noodles. Continue to cook for 1-2 minutes until heated through.
400 g dried spaghetti
Transfer the spaghetti to serving plates, garnish with additional fresh herbs or grated cheese if desired, and serve hot.
