Boil a large pot of salted water, then add your pasta and cook until al dente, about 8-10 minutes. Drain and set aside, reserving a little pasta water.
While the pasta cooks, heat olive oil in a skillet over medium heat until shimmering and fragrant.
Add the chopped garlic and red pepper flakes to the hot oil. Sauté for about 30 seconds until the garlic turns golden and releases a fragrant, smoky aroma.
Pour in the crushed tomatoes and stir to combine. Let the sauce simmer gently, stirring occasionally, for about 10 minutes until it thickens slightly and smells bright and spicy.
Taste the sauce and adjust with salt and a pinch of sugar if needed to balance the acidity. If it becomes too thick, loosen it with a splash of reserved pasta water.
Add the cooked pasta directly into the skillet with the sauce. Toss gently to coat all the noodles evenly and allow the flavors to meld for about 1-2 minutes.
Sprinkle torn fresh basil over the pasta and toss again, releasing a fragrant herbal aroma and adding a fresh brightness to the dish.
Remove from heat and let it rest for a minute to settle the flavors. Serve hot, garnished with extra basil if desired and a drizzle of olive oil for added richness.
