Meanwhile, bring a large pot of water to the boil, salt it well until it's salty like the sea. Cook your spaghetti until al dente, a couple of minutes less than the packet says (it should have a bite to it). When your pasta is almost ready, pour the sauce into a large serving bowl. Once al dente, scoop the spaghetti out with tongs or a spaghetti ladle and throw it into your bowl of Pomodoro sauce along with the basil leaves and a splash of the pasta cooking water, give it a good toss until it's silky and coated, adding more pasta water if needed. Drizzle with olive oil, crack over some pepper and sprinkle on a little flaky salt or vegan parmesan. Eat.