Bring a large pot of salted water to a boil. Add the pasta, and cook according to the package; drain, reserving 1 cup of the cooking water.
Meanwhile, heat the oil in a large skillet over medium-high until shimmering. Add the garlic; cook, stirring often, until fragrant, 1 to 2 minutes. Add the tomatoes, salt, crushed red pepper, Italian seasoning, and black pepper. Bring to a boil, and cook 5 minutes. Remove from the heat, and stir in the ¼ cup chopped basil.
Stir the cooked pasta and reserved pasta water into the tomato mixture. Garnish with the Parmigiano-Reggiano and additional basil, if desired, and serve warm.
Recipe excerpted from Valerie's Home Cooking, copyright 2017. Reprinted with permission.