In a large pot, boil water with 2 tbsp of salt. I know that sounds a lot, but this is the ONLY time to season the pasta. Cook two minutes under directed times.
Peel and roughly chop all the garlic, and add them to a saucepan with olive oil, a pinch of salt, and red pepper flakes. Cook to where the garlic cooks through, about 3 minutes.
Add the can of San Marzano tomatoes to the garlic oil in the saucepan. Add the wine and a 2-inch parmesan rind. (the parmesan is optional, but it's oh so good!) Let it simmer, breaking the tomatoes up. Add some chopped basil, salt, and pepper.
Reserve a cup of pasta water, and cook the arrabbiata sauce along with the spaghetti noodles. No more of topping the noodles- the noodles deserve to soak in an arrabbiata bath! Mix over medium-low heat, and if too dry, and the pasta water. (½ cup at a time) Let it simmer for 2 minutes. The pasta water will thicken the sauce a bit.EXTRA: Add about 2 tablespoons of heavy cream for a creamy arrabbiata!
Serve the arrabbiata spaghetti in a large bowl, topped with more basil and parmesan cheese. Serve with a side salad, and a glass of red wine, Ciao!