In a large skillet, heat the olive oil. Sauté the garlic until tinder, then stir in the chile flakes and cook for 1 minute, until fragrant.
Stir in the crushed tomatoes and bring to a simmer. Remove the sauce from the heat and stir in the butter and basil.
Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions. Drain the pasta, return to the pot, and drizzle with olive oil.
Toss the pasta with the pomodoro sauce, divide between plates and garnish with breadcrumbs, parmesan and more basil.