First of all, brown the garlic and basil with the oil in a very large non-stick pan, season with a pinch of salt, cook for about 10 minutes and remove the garlic and basil.
Transfer the sauce into the blender glass and blend, raising and lowering the hand blender to incorporate air.
Put the sauce back into the pan, add a little boiling water and cook the spaghetti directly in the sauce, adding more boiling water, a little at a time, when needed.
When the pasta is cooked al dente and the sauce reduced and creamy, it is ready.
The emulsified tomato spaghetti are ready, serve, decorated with fresh basil and served.
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