Bring a large pot of water to boil. Add in a big pinch of salt. Add in pasta. Cook until nearly tender, but still firm (al dente). Drain and reserve 1 cup pasta water.

While the pasta is cooking, prepare the tomato basil sauce. Heat olive oil in a large skillet set over medium high heat. Add garlic and cook until fragrant, being careful not to burn, about 1 minute.

Add tomatoes, red pepper flakes, salt and pepper, stirring occasionally and cooking until softened and tomatoes burst, about 4-5 minutes. Using a fork, mash about 2/3 of the tomatoes to release juices and create a chunky sauce. I like to keep 1/3 intact because it’s delicious & pretty.

Add drained pasta, 1 cup fresh basil, and 1/3 cup parmesan cheese. If needed, add reserved pasta water to thin out sauce to preference. Turn off the heat and stir to combine.

Taste and adjust as needed by adding salt and pepper.

Serve in pasta bowls with roasted garlic bread. Top with parmesan cheese and garnish with fresh basil.