1) Put all but 1 tablespoon of the olive oil and all the garlic in a large skillet over a medium-high heat and cook until the garlic begins to sizzle.
2) Add the canned tomatoes, the red pepper flakes and a little salt. Reduce the heat and simmer until the tomatoes have reduced and separated from oil: 30-40 minutes depending on the size of the skillet. Remove from the heat and set aside.
3) Bring 4 quarts of water to a boil in a large saucepan or pot, add 1 tablespoon of salt and the pasta, stirring well.
4) Return to the skillet with the sauce to a medium heat and add the torn basil leaves. When the pasta is cooked al dente, drain, and toss with sauce in the skillet, turning off the heat. Stir in the remaining tablespoon of olive oil and grated cheese. Taste for spiciness and serve at once.