1. Crush the tomatoes between your fingers, letting them fall into a saucepan. Stir in the tomato juice and olive oil, then season with the Sicilian sea salt to taste.

2. To cook the pasta, heat a large pot of water. When the water reaches a boil, add a palmful of Kosher salt. Add the spaghetti and cook for 11 minutes. Using a slotted spoon, transfer the pasta to the saucepan with the tomatoes. Reserve the pasta water.

3. Add half a cup of the reserved pasta water and toss together everything over medium heat to combine, for about 1 minute.

4. Divide into four warmed bowls. Drizzle with olive oil, and top with fresh basil. Serve immediately.