In a large pot, bring salted water to a boil to cook the pasta. Cook the pasta until it’s slightly underdone. Reserve about a cup of the cooked pasta water, then drain the pasta and set it aside.

In a small saucepan, combine the olive oil, whole peeled garlic cloves, and fresh basil. Simmer the mixture gently for 2 to 3 minutes until the basil is wilted. Remove the basil and set it aside. Continue cooking the garlic until it turns slightly golden. Remove the saucepan from heat and let it cool to room temperature.

Use a blender or food processor to puree the tomatoes, cooked garlic, reserved basil, and 2 tablespoons of the oil from the garlic mixture until you have a smooth sauce.

Transfer the tomato mixture to a shallow skillet over medium heat. Add salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 10 minutes to thicken.

Add the chopped herbs to the sauce and taste for seasoning. Adjust with more salt if needed. Reserve 2 cups of the sauce for later use; store the remaining sauce for another occasion.

Add the partially cooked spaghetti to the skillet and toss it well to coat with the sauce. Continue cooking until the pasta reaches al dente texture. If the sauce appears too thick, you can add a bit of the reserved pasta water to achieve the desired consistency.

Taste the dish for seasoning again and add more salt if necessary. Serve the pasta with grated Parmesan cheese at the table.