Heat the olive oil in a large skillet over medium heat. Add the cherry tomatoes and cook until softened, stirring occasionally (about 5 minutes)

Meanwhile bring a large pot of heavily salted water to a boil. Cook pasta until al dente according to package directions. Reserve 1/2 cup of pasta water and drain.

Add the garlic, salt, black pepper, and crushed red pepper (if using) and cook until fragrant (about 1 minute).

Use a potato masher or the back of a large spoon to carefully mash the tomatoes and release their juices. Continue cooking another 5-10 minutes, until the sauce has just started to thicken.

Add the drained pasta to the sauce along with the basil and mix to combine. Add the reserved pasta water as necessary to reach the desired consistency.

Serve with more fresh basil, parmesan cheese, and crushed red pepper.