Puree the crushed tomatoes in a blender or using an immersion blender.

Fill a large pot with water and bring to a boil. Season generously with salt and boil the pasta according to the package directions.

Meanwhile, make the sauce. Place a medium pot over medium-low heat. Add in the olive oil and garlic and cook until the garlic starts to toast and become fragrant, about a minute.

Turn the heat down to low and add in the crushed tomatoes and tomato paste. Stir to combine and season with salt and pepper to taste. Add in the red pepper flakes and basil sprigs and let the mixture cook until slightly thickened and warmed through. Add in the butter, one tablespoon at a time, stirring after each addition to incorporate.

Drain the pasta and add into the sauce. Give it a stir to combine everything. Serve with a generous sprinkle of parmesan.