Bring water to a boil in a large pot.
Cook the pasta in the water for five minutes.
In a large skillet, warm the olive oil.
Saute 3 of the garlic cloves and tomatoes (cut in quarters).
Remove the garlic and set it aside when it becomes aromatic.
Use a spoon or spatula to help break down the tomatoes as they continue to cook.
Gently tear up the basil and add it to the sauce.
Cook for 8 minutes.
Add a little oil to another skillet.
Throw in the other three pieces of garlic and sautee them.
Add 1 cup of water in which the pasta was cooked. Be careful and pour slowly to avoid spattering.
Transfer the pasta to the water pan and finish cooking it (about 3 minutes). Stir regularly.
Set out servings with the red sauce on top. If you wish, add some fresh parmesan cheese.