Cook the Spaghetti Bring a large pot of well-salted water to a boil. Cook spaghetti until al dente.Before draining, reserve ¼ cup pasta water.

Steam the Whole Tomatoes with Garlic Heat olive oil in a large skillet over medium heat. Add the mashed garlic and cook for about 30 seconds, just until fragrant. Place the whole trimmed tomatoes into the skillet and season with: saltblack pepperred pepper flakes Cover with a lid and let them steam for 8–10 minutes, turning once, until: skins loosentomatoes are very soft

Peel and Mash Transfer the tomatoes to a plate and peel off the skins — they should slide off easily OR remove with a cooking tweezer tong right in the pan. Return the peeled tomatoes to the skillet and mash them with the back of a spoon/immersion blender into a fresh sauce. Let simmer uncovered for 2–3 minutes.

Make It Creamy Pour in the ½ cup heavy cream and stir to combine. Simmer gently for 1–2 minutes until the sauce turns: light orangesmoothslightly thickened

Toss the Pasta Add the cooked spaghetti directly into the skillet. Pour in a splash of reserved pasta water and toss until the sauce: becomes glossycoats the noodles evenly

Add the Mozzarella Turn the heat to low and sprinkle in the mozzarella. Toss continuously until melted and silky.The cheese will melt into the sauce and cling to the pasta.

Finish with Basil Turn off the heat and add fresh basil. Twirl into bowls and serve immediately.