, garlic, and red pepper flakes in oil in a 12-inch nonstick skillet over moderate heat, stirring, until garlic is golden, about 2 minutes. Stir in the tomatoes
and salt and simmer
, stirring occasionally and breaking up any large pieces of tomato, until sauce
is slightly thickened, 10 to 15 minutes.
While the sauce is simmering, cook the spaghetti in a 6 to 8-quart pot of boiling salted water until al dente
in a colander
and add to sauce. Cook, tossing, over moderately low heat until pasta
is coated, 30 seconds to 1 minute.