Bring a large pot of salted water to a boil. Add penne pasta and cook according to package instructions until al dente. Drain and set aside.

In a large skillet, heat olive oil over medium heat. Add minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant.

Stir in the crushed tomatoes and tomato paste; bring the mixture to a simmer. Reduce heat and let simmer for 15 minutes. Season with salt to taste.

Add the basil leaves and cooked penne pasta to the sauce, tossing to coat evenly. Serve hot, garnished with chopped parsley and grated Parmesan cheese.