Fill a large pot with water, add a pinch of salt, and bring it to a rolling boil. Meanwhile, roughly chop the ripe Roma tomatoes, keeping their juicy insides intact for maximum flavor.
Add the pasta to the boiling water and cook until just al dente, about 8 minutes. Stir occasionally to prevent sticking. Drain the pasta, saving a cup of pasta water for later.
While the pasta cooks, heat the olive oil in your large skillet over medium heat until it shimmers and releases a fruity aroma. Add the minced garlic and sauté gently for about 30 seconds until fragrant, avoiding any browning.
Drop the chopped tomatoes into the skillet with garlic. Cook over medium heat, stirring gently, for about 5-7 minutes until the tomatoes soften and release their vibrant juices, creating a glossy, oozy sauce. If it thickens too much, splash in a little reserved pasta water to loosen it up.
Taste the sauce and season with a pinch of salt. If desired, squeeze in a little lemon juice to brighten the flavors and add a fresh zing. Turn off the heat once the sauce is glossy and fragrant.
Transfer the drained pasta directly into the skillet with the tomato sauce. Toss gently with a wooden spoon for 1-2 minutes until the pasta is coated and has soaked up the flavors.
Roughly tear fresh basil leaves and sprinkle them over the pasta just before serving. The aroma should be bright and peppery, enhancing the dish's sun-kissed appeal.
Serve the pasta immediately, drizzled with a little more olive oil if desired. Enjoy the fresh, juicy burst of seasonal tomato flavor with each bite.
