Spaghetti with Ginger Tomato Sauce

Bring a large pot of salted water to boil. Cook the pasta until al dente, then drain, reserving some pasta cooking water.

Meanwhile, in a large (12-inch) skillet, heat the olive oil over medium heat until shimmering. Add the garlic and red pepper flakes and cook briefly until fragrant. Add ginger and cook for an additional 2-3 minutes.

Add the tomatoes to the pan and gently crush them with a wooden spoon. Once boiling, turn the heat to a simmer and cook until the tomatoes are just broken down enough and the juices have thickened.

Season the sauce with salt and pepper. Toss the spaghetti with the sauce and basil leaves, adding a little pasta water if necessary to create the right consistency. Serve immediately.