Bring a large pot of salted water to a rolling boil. Add thin spaghetti and cook according to package instructions, about 8-10 minutes, until al dente. Reserve about a cup of pasta water, then drain and set aside.

In a skillet, heat olive oil over medium heat for about 2 minutes until it shimmers.

Add diced tomatoes and a splash of balsamic vinegar to the skillet. Cook over medium heat for about 4-5 minutes until softened.

Add about half a cup of reserved pasta water to the tomato mixture and simmer for another minute.

Toss the drained spaghetti in the skillet with the sauce until evenly coated. Add more pasta water if necessary.

Remove from heat and fold in fresh basil leaves. Adjust seasoning as needed.