Start by bringing a large pot of salted water to a boil. For every pound of pasta, add about 4 quarts of water and 1-2 tablespoons of salt to help the pasta cook evenly. Once the water is boiling, add the mafaldine pasta and cook it according to the package instructions—usually 8-10 minutes for al dente. Stir occasionally to prevent sticking.

Tip: Make sure the water is well-salted—it makes a huge difference in flavor!

While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 3-4 minced garlic cloves and sauté them for about 1-2 minutes, or until fragrant. Be careful not to burn the garlic!

Once the garlic is aromatic, pour in your 2 cups of tomato sauce or crushed tomatoes, stirring to combine. Season with salt and pepper to taste. Let the sauce simmer on low heat, stirring occasionally, for about 5-7 minutes.

When the pasta is done, reserve about 1 cup of pasta water (trust me, you’ll thank me later). Drain the pasta and add it directly into the skillet with your sauce. Toss the pasta to coat it evenly in the sauce. If the sauce looks too thick, add a splash of the reserved pasta water to loosen it up.

Once the pasta is fully coated, stir in a handful of fresh basil leaves and a generous sprinkle of grated Parmesan cheese. Toss again to incorporate the flavors.