Get Started

1. Heat a pan on medium with 1 tbsp EVOO until shimmering
2. Add garlic and cook until fragrant and just browning on the edges, about 4 minutes
3. Add tomatoes, thyme, a pinch of red pepper flakes, and another tbsp of EVOO
4. Season with sea salt and cracked black pepper and bring to a simmer
5. Cook down for 30 minutes, adding a small amount of water if needed
6. While the sauce is cooking, bring a salted pot of water to a boil
7. Add 1 cup of basil to the sauce
8. Cook the pasta, about 10 minutes, and add noodles to the finished sauce
9. Combine the noodles and sauce, add a small amount of pasta water (1/4 cup or less)
10. Stir and let sit for 5 minutes - you can keep the heat on low if desired

Plating

1. Use a long serving fork to twirl up a portion of noodles
2. Push the noodles onto a plate and top with extra sauce
3. Sprinkle basil and thyme over the top
4. Finish with micro-planed Parmigiano-Reggiano