Oma's Tomato, Garlic & Basil Pasta with Olives

Ingredients

• 350g dried pasta (spaghetti, penne, or your favorite)
• 60ml extra virgin olive oil
• 4 cloves garlic, minced
• 800g canned crushed tomatoes
• 1/2 teaspoon red pepper flakes (adjust to taste)
• 100g Kalamata olives, pitted and halved
• 25g fresh basil leaves, chopped
• 50g grated Parmesan cheese, plus more for serving
• Salt and freshly ground black pepper to taste

1. 1Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve 120ml of pasta water before draining.
2. 2While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes and cook for 1-2 minutes, until fragrant and lightly golden, being careful not to burn the garlic.
3. 3Add the crushed tomatoes to the skillet. Season with salt and pepper to taste. Bring to a simmer and cook for 15 minutes, stirring occasionally, to allow the flavors to meld.
4. 4Stir in the halved olives and half of the chopped basil (about 12g) into the tomato sauce. Simmer for another 5 minutes.
5. 5Drain the pasta and add it to the skillet with the tomato sauce. Toss to coat. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
6. 6Stir in the grated Parmesan cheese and the remaining chopped basil.
7. 7Serve immediately, garnished with extra Parmesan cheese.