Heat the olive oil in a saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic softens, about 1 minute

Add the tomatoes, Parmesan rind, 1/4 cup water, and half of the basil

Bring the sauce to a boil, mash the tomatoes while stirring. Reduce the heat to medium-low; simmer 15 minutes until most of the juice is evaporated. Season with salt

Bring a large pot of salted water to a boil. Add the pasta and cook until desired

Increase the heat to medium-high, add the scallops and cook, stirring occasionally, until opaque, about 5 minutes

Remove the Parmesan rind, add the remaining basil, and season with salt and more red pepper flakes, if desired

Drain the pasta and add to the skillet with the sauce; toss. Divide the pasta among bowls, drizzle with olive oil and top with more basil. Serve with some Italian bread