Bring a large pot of salted water to a boil. Cook the pasta until al dente (8-10 minutes). Reserve 1 cup pasta water, then drain.

In a large, cold skillet, combine the olive oil, sliced garlic, and red pepper flakes. Set over medium-low heat and cook, stirring often, for about 2 minutes until fragrant and just golden at the edges.

Add the tomatoes and their juices, crushing each by hand as you add it. Stir in the salt. Simmer for 15 minutes, stirring occasionally, until thickened.

Add the drained pasta to the skillet with a splash of reserved pasta water. Toss over low heat for 1-2 minutes. Off the heat, stir in the butter and torn basil. Serve with a drizzle of olive oil and plenty of Parmesan.