Heat oil: In a large saute' pan or medium saucepan, heat olive oil over medium-high until it's shimmering.
Add some garlic: Add garlic and cook until fragrant (no more than a minute, or it will brown).
Tomatoes: Add in the tomatoes and the juice(I break up the tomatoes with my hands, removing the hard end before adding to the sauce).
Bring to a boil: Bring the sauce to a boil and use a wooden spoon to stir, breaking up the tomatoes while they’re cooking.
Lower heat: Once the sauce comes to a boil for a few minutes, lower heat to a simmer.
Season sauce: Season with the salt, and let the sauce cook and thicken.
Check the consistency of sauce: If it’s getting too thick, add a little bit of water (start with a ¼ cup).
Add fresh basil: Finally, stir in the fresh basil and stir to combine (and parsley, if you’re using).
Simmer sauce: Let sauce simmer for 20 minutes total. Check the salt and add more if needed. Add hot pepper flakes, if you like it spicy.
To serve: Cook the pasta to the directions on the box and strain it just before al dente, reserving some of the pasta cooking water.
If the sauce seems too thick, add some of the pasta water.
Add cooked pasta to sauce: Add the pasta to the sauce and turn heat back up to medium-medium-high. Let it cook together for a minute with the sauce to combine.
Serve the pasta: Add in some more chopped fresh basil for serving. Plate up the pasta and ENJOY!