Bring a large pot of water to a boil. Cook the pasta until just under al dente according to package directions. Drain, reserving 1/4 cup of pasta water.

Heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper and stir for 30 seconds, taking care not to burn the garlic. If it burns, remove and start again.

Add the tomatoes and salt and cook, gently shaking the pan, until the tomatoes begin to release some of their juices and burst, about 5 minutes. Using the back of a wooden spoon, gently smash some of the tomatoes to help them burst as needed.

Cook another 10 minutes, stirring often, until sauce starts to thicken and about 1/2 of the tomatoes have broken down.

Add the cooked pasta to the pan along with 2 tablespoons of reserved pasta water and cook another minute until pasta is al dente and sauce clings to the noodles. If the sauce is too thick, add in more pasta water as needed.

Remove from heat and stir in basil leaves and parm, if using.