Put a large skillet over a medium flame and heat the oil.
Add the garlic and cook until golden, about 1 minute.
Add the tomatoes, salt and basil to the pan. Cook while stirring occasionally until the tomatoes burst and break down, about 20 minutes.
Drop the pasta into generously salted boiling water and cook for about 3-4 minutes less than the package instructions.
Reserve 2 cups of pasta cooking water.
Drain and add the spaghetti and cooking water to the pan. Cook until the pasta is Al dente and most of the liquid has been absorbed.
Serve with a generous sprinkle of grated Parmigiano Reggiano Cheese.