On high heat, bring a pot of salted water to boil and cook pasta until al dente. Drain the pasta and reserve half a cup of pasta water; set aside.

In a large pan, heat olive oil over medium heat. Add the garlic and chili flakes and sauté for a couple of minutes being careful to not let it burn. Add the tomatoes and season with salt. Cook for about 10 minutes on medium to medium-low heat until everything thickness and the sauce begins to come together. Toss in the basil.

Once the tomatoes have cooked down add the drained pasta and 1/4 cup of the reserved pasta water. Stir until the pasta is coated. Check for taste and add seat salt as needed. Top with grated parmesan cheese and enjoy.