Bring a large pot of salted water to a rolling boil and add the penne pasta. Cook according to package instructions until al dente, then drain and set aside.
Heat olive oil in a sauté pan over medium heat until shimmering, and add the sliced garlic. Sauté for about 30 seconds until fragrant, with a light golden hue and a gentle sizzling sound.
Add red chili flakes to the garlic and stir briefly, allowing the spices to release their aroma into the oil. The oil will turn a hint red and smell fiery and fragrant.
Pour in the crushed tomatoes, stirring to combine the aromatics with the tomatoes. Bring the sauce to a gentle simmer, and cook uncovered for about 10 minutes, until it thickens slightly and is glossy with a rich, red hue.
Taste the sauce and add salt as needed, stirring to incorporate. The sauce should be vibrant with a spicy kick and fragrant garlic undertones.
Introduce the cooked penne into the sauce, gently tossing and stirring so each piece is coated evenly. Continue cooking for another 2-3 minutes until the pasta absorbs some of the sauce and is heated through.
Remove from heat, tear fresh basil leaves and sprinkle over the pasta for a burst of aromatic freshness, then give everything a final gentle toss.
Serve the Arrabbiata pasta hot, with extra basil or chili flakes on top if desired, allowing the vivid red sauce and tender pasta to shine visually and flavorfully.
