baked spaghetti and mozzareall... 1 hour

the goods:

2 cans (28 ounces each) whole peeled tomatoes

2 tablespoons extra-virgin olive oil

2 garlic cloves, smashed and peeled

3/4 pound spaghetti

2 cups packed basil leaves, torn if large

3/4 pound fresh mozzarella, cut into 1/2-inch pieces

Preheat oven to 400 degrees. Set a large pot of salted water to boil. In a food processor, pulse tomatoes until coarsely chopped. In a large skillet, heat oil over medium-high. Add garlic and cook until fragrant, 1 minutes. Add tomatoes and bring to a boil. Cook at a rapid simmer until sauce thickens, about 12 minutes. Meanwhile, cook pasta 5 minutes (it will still be crunchy). Drain pasta and return to pot. Add tomato sauce, basil, and half the mozzarella and toss to combine.

Transfer mixture to a 3-quart baking dish and top with remaining cheese. Bake until cheese is golden and edges are bubbling, about 25 minutes.