In a large saucepan, heat ¼ cup of oil and garlic over medium-low heat until garlic sizzles, approximately 2 minutes. Don't brown the garlic; press down to unleash its flavor. Add a pinch of red pepper flakes.
1
Add the tomato juice and can. Watch for tomato spatters in oil. Break tomatoes using a potato masher, wooden spoon, or silicone spatula. Season with ½ teaspoon salt and heat on medium-high.
2
Cook, stirring occasionally, for 35–40 minutes under a partly covered lid until the tomatoes have darkened and the sauce has thickened. Oil should pool on top. Add water if the sauce thickens too much before becoming sweeter and richer.
3
A food mill or fine mesh strainer should filter the sauce. Discard the garlic and put the sauce in a food mill with the tiniest holes. Place the sauce in a basin after milling.
4
Mix in the remaining 2 tablespoons olive oil. Simmer the sauce over medium heat with the basil branch. Throw 5 basil leaves into the pan. Cook the sauce gradually for 15 minutes with stirring. The basil will wilt and flavor the sauce.
5
Salt a big saucepan of boiling water liberally. Add pasta and boil until al dente per package directions. Transfer pasta straight to the sauce pan using a pasta fork, tongs, or skimmer. Add a splash of starchy pasta water and lower the pan heat.
6
Stir pasta and sauce for 2 minutes until noodles are cooked and coated.Spoon remaining sauce over spaghetti in bowls. Add basil and Parmigiano cheese and serve.
7