Cook the pasta in a large pot of boiling water according to the package directions. When the pasta is done, dip a coffee mug into the pasta water to reserve about a cup's worth of the starch water. Drain the pasta and set aside.
While the pasta is cooking, heat the olive oil in a large skillet over medium heat.
Add the garlic and saute until it's fragrant, about 30 seconds.
Then add the tomatoes to the pan. Saute the tomatoes until they are soft and slightly charred, stirring occasionally. Add salt, to taste, and stir.
Transfer the cooked pasta to the skillet along with a little of the reserved pasta water. Start with a little and add more as needed. (If your skillet isn't large enough, transfer the tomato mixture, pasta and pasta water to the pot you cooked the pasta in instead.) Toss the pasta with the tomato mixture so that all the pasta is coated.
Tear or cut the fresh basil leaves and add them to the pasta. Serve immediately.
Basil:To prevent the basil leaves from browning, wait until just before serving to tear or cut them with herb scissors.Variations:This recipe can be customized to suit your taste. Try it with these optional ingredients for variety:
Add crushed red pepper flakes while cooking the tomatoes for a spicy kick
Use other fresh herbs such as Italian parsley or oregano instead of basil
Top your bowl with grated vegan parmesan cheese
Storing:Leftover pasta can be covered and refrigerated for up to 3 days. Reheat in the microwave or on the stove in a little olive oil over low heat. This recipe does not freeze well.