1. Bring a pot of salted water to a boil, and cook the pasta according to the package instructions until al dente. Drain and set aside, reserving a small cup of pasta water.
2. In a small saucepan, heat the olive oil over medium heat. Add the minced garlic, stirring frequently, until golden and fragrant, about 1-2 minutes. Be careful not to let it burn.
3. Add the crushed tomatoes to the saucepan, along with the salt, pepper, and red pepper flakes if using. Let the sauce simmer gently for 8-10 minutes, allowing the flavors to meld.
4. Stir in the torn basil leaves, and if the sauce feels too thick, add a splash of the reserved pasta water to reach your desired consistency.
5. Toss the cooked pasta in the sauce until well coated. Serve immediately with freshly grated Parmesan cheese sprinkled on top.

This recipe is not just about following steps, but about feeling each moment, as my grandmother used to say. Let the aromas guide you, and adjust the seasoning to your liking.