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1/4 cup extra-virgin olive oil, plus more for drizzling
2 garlic cloves, thinly sliced
Pinch of crushed red pepper
One 28-ounce can peeled San Marzano tomatoes, pureed until smooth
Salt
1/2 pound spaghetti
1 basil sprig, plus torn leaves, for garnish
Freshly grated Parmigiano-Reggiano cheese, for serving
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1st Keep
 ApesBrooks
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