Boil the water: Fill a large pot with water and bring it to a full boil over high heat while you start the sauce.

Warm the oil: Set a large saucepan over medium heat and add the olive oil.

Cook the garlic: Stir the garlic into the warm oil for about 30 seconds, until it smells fragrant.

Simmer the tomatoes: Pour the crushed tomatoes into the saucepan, add 1 teaspoon of the salt and the black pepper, and cook for 5 to 6 minutes, stirring a few times, until the sauce thickens slightly. Lower the heat to low to keep the sauce warm while the pasta cooks.

Cook the pasta: Add the remaining 1 teaspoon of salt to the boiling water, then add the pasta to the pot and stir once so the noodles do not stick together. Keep the pasta boiling until it is tender with a slight bite in the center, using the package time as a guide.

Reserve the pasta water: Scoop 1 cup of the pasta water into a heat-safe mug or measuring cup.

Drain the pasta: Drain the pasta in a colander and shake it once to remove the extra water.

Add the pasta: Add the drained pasta to the saucepan and stir until the noodles are fully coated in the tomato sauce.

Finish the sauce: Add the parmesan and 1/2 cup of the reserved pasta water, then stir until the cheese melts and the sauce clings to the pasta. Add more pasta water a little at a time if the sauce looks too thick.

Add the basil and serve: Turn off the heat and stir in the basil. Serve the pasta right away while the sauce is still glossy, with extra parmesan on the table if you want it.