Fill a large pot with water. 2. Bring the water to a rolling boil over high heat. 3. Add kosher salt to the boiling water. 4. Add 1 lb of penne rigate pasta to the pot. 5. Cook the pasta for about 9 minutes, or according to the package directions, until it is al dente (firm to the bite). 6. While the pasta cooks, heat 0.25 cup of olive oil in a large skillet over medium-high heat. 7. Heat the oil until it just begins to shimmer. 8. Add 3 cloves of garlic to the skillet. 9. Cook and stir constantly for 1 to 2 minutes until the garlic is fragrant. Do not let it turn brown. 10. Add 1 tin of chopped tomatoes to the skillet. 11. Add 0.5 teaspoon of red chilli flakes. 12. Add 0.5 teaspoon of Italian seasoning. 13. Season with salt and pepper to your taste. 14. Stir all ingredients together in the skillet. 15. Bring the sauce to a boil. 16. Reduce the heat slightly and let the sauce simmer for 5 minutes. 17. Remove the skillet from the heat. 18. Stir in 6 basil leaves. 19. Carefully drain the cooked pasta using a colander. 20. Add the drained pasta directly to the sauce in the skillet. 21. Toss gently to combine the pasta and sauce thoroughly. 22. Serve the pasta warm. 23. Garnish each serving with a sprinkling of Parmigiano-Reggiano and additional fresh basil, if desired.