Steps

1. Prepare 1 clove of garlic, carefully remove the sprout and core, then smash and finely mince. [This is the secret!] Removing the sprout and core carefully eliminates bitterness and enhances the aroma.
   🕒 03:43
2. Finely chop 1/4 onion.
   🕒 05:05
3. Add olive oil (as needed) to a frying pan, add the minced garlic, and sauté without burning. [This is the secret!] Sauté the garlic until it's lightly colored, evaporating the moisture through heating to bring out the aroma.
   🕒 05:45
4. Once the garlic is colored, add the finely chopped 1/4 onion and sauté lightly. [This is the secret!] The onion is sufficient once it releases its sweetness, so don't overcook it.
   🕒 07:22
5. Add 1 can of canned cut tomatoes and reduce over high heat until the liquid is mostly evaporated. [This is the secret!] Reducing thoroughly over high heat maximizes the tomato's sweetness and thickness.
   🕒 07:56
6. Lower the heat and add 15 cherry tomatoes, halved. [This is the secret!] Halving the cherry tomatoes helps them blend better with the sauce and creates a more visually appealing finish.
   🕒 09:49
7. Add salt (to taste) to the sauce and adjust the flavor. [This is the secret!] Consider the saltiness of the pasta water and finalize the sauce's taste here.
   🕒 10:11
8. Boil water for cooking 160g of spaghettini.
   🕒 11:16
9. Cook the 160g of spaghettini to al dente, then add it to the warm sauce and mix well. [This is the secret!] Adding pasta to cold sauce makes it harder for the flavors to meld, so make sure the sauce is also warm when the pasta is ready.
   🕒 11:28
10. For the finishing touch, add a small amount of olive oil and a few torn basil leaves, then mix everything together. [This is the secret!] Tearing the basil leaves helps release more of their aroma.
    🕒 11:37