Fill a large pot with water and add enough salt to make the water taste lightly seasoned. Set the pot over high heat and bring the water to a full boil.

Add the pasta to the boiling water in the pot and stir for a few seconds so it does not stick. Cook it according to the package directions until it is tender with a little firmness in the center.

While the pasta cooks, place a large skillet or wide skillet over medium heat and add the olive oil and butter.

Once the butter has melted and starts to foam, add the sliced garlic and red pepper flakes to the skillet.

Stir the garlic frequently for about 1 to 2 minutes until it is fragrant and just beginning to turn golden around the edges.

Pour the crushed tomatoes into the skillet with the garlic and stir to combine and increase the heat slightly to bring the sauce to a gentle simmer.

Let the sauce simmer for about 8 to 10 minutes, stirring occasionally, until it thickens slightly and the flavors meld.

Before draining the pasta, carefully scoop out about 1 cup of the starchy pasta cooking water and set it aside.

Drain the penne in a colander and immediately transfer the noodles into the skillet with the tomato sauce.

Pour half of the reserved pasta water into the skillet and increase the heat to high, tossing the pasta vigorously for 1 to 2 minutes until the sauce becomes glossy and clings to the noodles.

Turn off the heat and stir in the torn basil and half of the grated parmesan cheese until the cheese has melted into the sauce.

Divide the pasta among four bowls and top each serving with the remaining parmesan cheese before serving immediately.