Bring a large pot of water to a boil over high heat and add in 1 tbsp of salt. Add in the pasta once the water is rapidly boiling. Cook the pasta according to the package directions.

In the meantime, heat the oil in a large pot over medium heat. Add the minced garlic, italian seasoning, and red pepper flakes. Sauté for 1 to 2 minutes.

Add the tomato paste and use the back of a wooden spoon to mash the paste. Sauté for 2 to 3 minutes, until the tomato paste starts to darken in colour.

Add the cherry tomatoes and fresh basil to the pan and sauté for 5 to 7 minutes, until the tomatoes have softened and released their juices. Turn the heat to medium-low.

Drain the cooked pasta, but do not rinse. Add the cooked noodles to the pot and use tongs or a spoon to mix well.

Add additional salt and pepper taste.

Serve warm, topped with fresh basil. Leftovers will keep in the refrigerator for up to 3 days. Reheat on the stovetop with a splash of water, or in the microwave