Fill a large pot with water and add a generous pinch of salt. Bring to a rolling boil.

Add spaghetti to the boiling water and stir gently. Cook until al dente, about 8-10 minutes, then drain, reserving a bit of the pasta water.

In a skillet over medium heat, add olive oil and sauté minced garlic until fragrant, about 30 seconds.

Pour in the canned tomatoes, crushed by hand, and simmer for about 10 minutes.

Stir in chopped basil, salt, pepper, and optional crushed red pepper flakes. Simmer for an additional 5 minutes.

Toss the cooked spaghetti with the sauce in the skillet until evenly coated. Adjust sauce consistency with reserved pasta water if needed.

Optional: Garnish with extra basil or sprinkle with more Parmesan before serving.