Put on the pan and add the tomatoes with the garlic and spices, stir and simmer over a low heat for about 30 minutes. The liquid of the tomatoes should largely evaporate, sometimes it doesn`t take that long, you can possibly compensate with a little water, because the garlic should be quite cooked.
Cook pasta al dente and drain.
Now add the olive oil and the roughly torn basil leaves to the sauce, stir, season if necessary and mix with the cooked pasta, arrange on plates and sprinkle with parmesan.
Sometimes tomatoes are sour, which can be easily compensated with a pinch of sugar.