Spaghetti Pomodoro with Butter and Basil

Method

1. Bring 4 quarts of water and ¼ cup Diamond Crystal kosher salt to a boil over high heat. Pour the tomatoes into a bowl and crush them with your hands, pinching off any hard stem ends.
2. Combine the olive oil and garlic in a deep 12-inch skillet or Dutch oven over medium-low heat. Cook 2 to 3 minutes, until the garlic is pale gold and fragrant, not brown.
3. Add the pepper flakes, tomatoes and 1 tsp salt. Simmer over medium heat for 12 to 15 minutes, stirring now and then, until the sauce is thick and a spoon leaves a trail.
4. Boil the spaghetti 2 minutes short of the package time. Ladle out 1 cup of the pasta water, then drain.
5. Move the pasta into the sauce with ½ cup of the pasta water. Toss over medium-high heat for 2 minutes, until the sauce clings to every strand and the pasta is tender.
6. Take the pan off the heat. Add the butter, Parmigiano and basil and toss 30 seconds, loosening with more pasta water if it looks tight.