Spaghetti with Ginger Tomato Sauce

INGREDIENTS

3	tablespoons olive oil
3	cloves garlic, minced
1/4	teaspoon red pepper flakes, or to taste
2	tablespoons finely julienned fresh ginger
1	28-ounce can whole peeled tomatoes, or 2 cups chopped fresh tomatoes
12	ounces spaghetti
10	fresh basil leaves, chopped
	salt and pepper to taste

INSTRUCTIONS

1.	Bring a large pot of salted water to boil. Cook the pasta until al dente, then drain, reserving some pasta cooking water.
2.	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.
3.	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, 10-15 minutes.
4.	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.