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Bring a large pot of salted water to boil.
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Open and drain the can of whole tomatoes, reserving the liquid for later use.
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Smash and peel 4 garlic cloves.
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Heat oil in a large, heavy-bottomed pan over medium heat. Add cloves of garlic and sautee until golden.
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Add red pepper flakes and drained tomatoes then crank the heat up to medium-high. Cook until the tomatoes become a rich, deep red color and begin to caramelize.
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Pour reserved tomato liquid into the pot and stir. Smash the tomatoes with the back of your spoon.
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Season, throw in 3 basil leaves and reduce to simmer. Cook until thick and most liquid has evaporated.
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Cook your pasta in the boiling water until 2 minutes before the al dente stage.
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Use a heat-proof measuring cup to reserve 1 cup of pasta water.
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Transfer drained pasta to sauce and cook for 3-5 minutes, or until the sauce infuses the noodles. If the sauce gets too thick at any point, loosen with reserved pasta water.
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Now, add half of Parmesan and toss until it coats the spaghetti and melts into the sauce.
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Remove from heat and add 2 tablespoons butter. Toss to melt into the sauce and make it extra creamy.
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Serve pasta and top with more Parmesan and basil.
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Enjoy! :D