Boil a big pot of salted water. Cook the pasta until al dente, then reserve a cup of pasta water and drain. Don’t forget this step—it’s magic for silky sauce.

While the pasta cooks, heat olive oil in a skillet over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant. Don’t let it brown; burnt garlic is not the vibe here.

Pour in crushed tomatoes. Stir, bring to a gentle simmer, and season with salt, pepper, and red pepper flakes if you want a little personality.

Let the sauce simmer for 5–7 minutes, until slightly thickened. If it thickens too much, splash in a bit of the reserved pasta water.

Add the cooked pasta to the sauce. Toss to coat, adding more pasta water as needed to achieve a glossy, clingy coating.

Stir in torn basil and adjust seasoning. Serve hot with a generous dusting of Parmesan cheese on top.