Warm the olive oil and garlic in a large saucepan over medium-low heat until the garlic begins to sizzle, about 2 minutes. Do not let the garlic brown.

Pour in the canned tomatoes with their juices and crush them with a wooden spoon or your hands. Add the salt and red pepper flakes. Bring to a simmer and cook for 15 minutes, stirring occasionally, until slightly thickened.

While the sauce simmers, cook the pasta in a large pot of salted boiling water until al dente. Reserve 1/2 cup pasta water and drain.

Stir the butter and half of the basil into the sauce. Add the pasta and toss to coat, adding a splash of pasta water if the sauce is too thick. Serve topped with remaining basil and Parmesan cheese.