Cut the tomatoes into small cubes and add them to a pan where you’ve previously heated extra virgin olive oil and garlic. Cook over high heat for a few minutes and then for 10 minutes over low heat, stirring. Meanwhile, cook the spaghetti in boiling water.
Season the tomatoes with salt, and in the last 2 minutes of cooking, add black garlic, letting it melt into the sauce. Combine the spaghetti with the tomato and black garlic mixture, along with basil. Plate and enjoy.