Pasta Pomodoro

salt
1 Tbsp. olive oil, divided
6 cloves of garlic, thinly sliced
pinch of red pepper flakes
16 fresh basil leaves, torn into small pieces, divided
2 pts very ripe grape tomatoes
8 oz. dry spaghetti
freshly ground black pepper to taste
1 oz. Parmigiano-Reggiano cheese, freshly grated, divided

In a large pot, bring 6 quarts of water to a boil. Add 2 Tbsp. of salt.
In a large nonstick skillet over medium-low heat, heat 1/2 Tbsp. oil. Add garlic slices and toast, stirring constantly, for 3-4 min. or until browned. Watch closely so garlic doesn't burn.
Increase heat to medium and add the red pepper flakes and half of the basil leaves. Cook for 30 sec., then add tomatoes.
Add the pasta to the boiling water, and cook until al dente according to package directions, about 8 min., stirring occasionally.
Meanwhile, toss the tomatoes in the pan and cook about 5 min. or until they start to blister and the skins pop. Mash the tomatoes gently with a potato masher or fork to make a pulp, then turn off heat. Season lightly with salt and pepper.
Drain the pasta, reserving 1/4 C. of the cooking water. Add the drained pasta to the tomato mixture. Increase the heat to medium-high. Add half of the cheese. Cook about 2 min., or until sauce begins to cling to noodles, using a heat resistant spatula to toss the pasta to coat evenly.
Add remaining basil and olive oil and toss to coat. Season to taste with salt and pepper. Divide the pasta among 4 serving dishes and top with remaining cheese.