1
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.
2
Stir in the crushed tomatoes and bring to a simmer. Remove the sauce from the heat and stir in the butter and basil.
3
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.
4
Toss the pasta with the pomodoro sauce, divide between plates and garnish with breadcrumbs, parmesan and more basil.