Spaghetti al Pomodoro

Heat the olive oil in a large skillet over medium heat (about 350°F / 350°F).

Add the minced garlic and sauté for 1 minute, stirring constantly until fragrant but not browned.

Stir in the chopped tomatoes and the measured salt; cook, stirring occasionally, for 5–7 minutes until the tomatoes break down and release their juices.

Add the handful of fresh basil leaves, tossing them into the sauce and allowing them to wilt for about 30 seconds.

Pour in the tablespoon of water, cover the pan, and let the sauce simmer gently for 5–10 minutes, stirring once halfway through.

While the sauce simmers, bring a large pot of salted water to a rolling boil and cook the spaghetti for 8–10 minutes, or until al dente. Reserve 1 cup of the pasta cooking water before draining.

Drain the spaghetti and return it to the pot or skillet. Add a splash of the reserved pasta water and the remaining olive oil, tossing to coat the pasta evenly.

Combine the pasta with the tomato‑basil sauce, mixing thoroughly so the sauce adheres to every strand. Adjust seasoning with additional salt if needed.

Plate the spaghetti, sprinkle the grated Grana Padano over the top, and serve immediately.