From My Bowl

0 Cook the Pasta: Bring a large pot of water to a boil over high heat and add 1 tablespoon of salt. Add the pasta to the water and cook until al dente according to the package directions.
1 Aromatics: In the meantime, warm the oil in a large sauté pan over medium heat. Add the garlic, red pepper flakes, and Italian seasoning and sauté for 1 to 2 minutes, until the garlic is golden. Add the tomato paste and use the back of a wooden spoon to “mash” it into the garlic and spread it out; it may look slightly lumpy, but will continue to thin out as it cooks! Sauté for an additional 2 to 3 minutes, until the tomato paste starts to darken in color.
2 Sauté the Tomatoes: Add the tomatoes and 2 tablespoons of fresh basil to the pan; sauté for 5 to 7 minutes, until the tomatoes have softened and released their juices. Turn the heat to medium-low.
3 Combine: Drain the cooked pasta, but do not rinse. Add the cooked noodles to the pan with the tomatoes and use tongs or a spoon to mix well, until the sauce and oil coats every noodle. Add additional salt to taste, if necessary.
4 Serve: Serve warm, topped with the remaining fresh basil or as desired. Leftovers will keep in the refrigerator for up to 3 days and are best reheated on the stovetop with a splash of water, or in the microwave.