Start by filling a large pot with water and adding a generous pinch of salt. Bring it to a rolling boil over high heat. Once boiling, add 16 ounces of thin spaghetti and cook according to package instructions until al dente, about 8-10 minutes.

While the pasta cooks, heat a tablespoon of olive oil in a separate skillet over medium heat. Add your canned diced tomatoes (or fresh diced tomatoes) along with a splash of balsamic vinegar. Simmer for about 5-7 minutes.

Once the spaghetti is cooked, drain it carefully in a colander and reserve about ½ cup of pasta water.

Add the drained spaghetti directly into the skillet with your tomato sauce. Toss together generously and add reserved pasta water gradually to reach desired texture.

Gently fold in ½ cup of freshly chopped basil and ½ cup of grated Parmesan cheese. Serve immediately.