Bring a large pot of salted water to a boil. Meanwhile, heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes, cooking until fragrant, about 1 minute.

Stir in crushed tomatoes and salt. Bring to a simmer, then reduce heat to low and cook for 15 minutes, stirring occasionally.

Add penne to boiling water and cook until al dente. Reserve 1/4 cup pasta water, then drain.

Add drained pasta and reserved water to the sauce, tossing to coat. Serve immediately with fresh basil and Pecorino Romano.