Bring a large pot of generously salted water to a boil. Cook the pasta until just al dente according to the package directions, reserve about 1/2 cup of pasta water, and drain.

While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the garlic and optional red pepper flakes, cooking for 30 to 60 seconds until fragrant without allowing the garlic to brown.

Add the tomatoes, kosher salt, and black pepper. Crush whole tomatoes with a spoon, then simmer for 10 to 15 minutes, stirring occasionally, until the sauce is slightly thickened.

Add the drained pasta to the skillet and toss with the tomato sauce. Stir in reserved pasta water one or two tablespoons at a time until the sauce coats the pasta smoothly.

Remove the skillet from the heat and fold in most of the basil and Parmesan. Serve with the remaining basil and additional Parmesan.