2 Tbsp olive oil
4 cloves garlic, peeled and smashed
1 tsp Spicewalla Nora Chilli Flakes, plus more for garnish
1 (28 oz) can whole peeled tomatoes
Salt, to taste
13 oz Paccheri pasta
2 Tbsp unsalted butter
¼ cup finely grated Parmesan cheese (like you’d use for pizza)
3-4 fresh basil leaves, plus more for garnish
Freshly grated Parmigiano Reggiano, optional

1. In a large sauté pan heat the olive oil over medium-high heat. Add the smashed garlic cloves, sauté in the oil for about 3 minutes until the garlic starts to brown. 
2. Add the Nora Chilli Flakes and cook for another minute, until fragrant. 
3. Add the can of whole tomatoes and bring to a simmer, reduce the heat to medium and continue to cook for another 8-10 minutes until the sauce has thickened, use a spoon or spatula to break up the tomatoes as they cook down. 
4. Meanwhile, bring a large pot of salted water to a boil, about 3 qts. Cook the pasta until al dente, about 1 minute shy of the suggested cooking time on the package. 
5. Once the pasta is finished cooking, reserve 1 cup of the pasta water, set aside.
6. Transfer the cooked pasta to the sauce and gently stir to combine. Add the pasta water, butter, finely grated parmesan cheese, and basil leaves.
7. Cook, stirring frequently for 2-3 minutes until the sauce is glossy and gorgeous. 
8. Serve immediately and garnish with more fresh basil leaves and fresh grated parmesan.
9. Enjoy!