Spaghetti with Tomato and Basil

9 ounces (250 grams) of San Marzano or plum tomatoes
Extra-virgin olive oil
1 garlic clove, minced
Basil leaves, julienned
Dried red chili flakes
Salt
11 1/2 ounces (320 grams) of spaghetti

Blanch the tomatoes, peel, de-seed, and cut into strips.

Heat some oil in a saute pan. Add the garlic, the basil, and the salt. Saute for a moment.

Add the tomatoes and saute over high heat for 6 minutes, or so.

Cook the spaghetti in a large pot of boiling salted water.

Drain the spaghetti and toss in the pan with the sauce.

When serving add a little extra basil and olive oil.