Bring a large saucepan of salted water to a boil. Add the pasta and cook until al dente, about 8-10 minutes. Drain and set aside, reserving a cup of pasta water.
While the pasta cooks, heat olive oil in a skillet over medium heat. Once shimmering, add minced garlic and sauté for about 30 seconds until fragrant and just starting to turn golden.
Add the chopped ripe tomatoes to the skillet. Cook, stirring occasionally, for about 10 minutes until the tomatoes have broken down and the sauce thickens slightly, filling your kitchen with a sweet, fresh aroma.
Stir in chopped fresh basil and season with salt, black pepper, and chili flakes if using. Let the mixture simmer gently for another minute, allowing the flavors to meld and the sauce to develop a vibrant color.
Toss the cooked pasta into the skillet with the tomato sauce. Use a wooden spoon to mix thoroughly, ensuring each strand is coated. If the sauce feels too thick, add a splash of reserved pasta water to loosen it up.
Cook together for another minute, then remove from heat. Taste and adjust seasoning if needed. Serve immediately, garnished with extra basil leaves and a drizzle of olive oil for added freshness and shine.
