Salt the pasta water generously. Bring a large pot of water to a rolling boil and add enough salt to make it taste like the sea. This is your main seasoning for the pasta itself.

Cook the pasta until just shy of al dente. Check the package directions and pull it 1–2 minutes early. Reserve 1–1.5 cups of starchy pasta water before draining.

Warm the olive oil and bloom the garlic. In a large skillet, heat 2–3 tablespoons olive oil over medium heat. Add thinly sliced or minced garlic. Cook gently for 60–90 seconds, stirring, until fragrant and just starting to turn golden at the edges. Don’t let it brown.

Add the tomatoes and simmer. Pour in your canned tomatoes. If using whole peeled, crush them with a spoon. Season with 1/2 teaspoon salt to start. Let the sauce simmer on medium-low for 8–10 minutes, stirring occasionally, until slightly thickened and glossy.

Balance the flavor. Taste the sauce. If it’s a bit sharp, add a pinch of sugar or an extra drizzle of olive oil. Adjust salt. Optional: add a pinch of red pepper flakes.

Marry the pasta and sauce. Add the drained pasta to the skillet with the sauce. Toss for 1–2 minutes over medium heat, splashing in reserved pasta water a little at a time until the sauce becomes silky and clings to the noodles.

Finish and serve. Taste and adjust salt again. Optional: crack in some black pepper, add a knob of butter for extra gloss, or sprinkle with basil or Parmesan. Serve hot.