Step 1

In a 10- or 11-inch saute pan, heat the oil and garlic over medium-low heat, stirring occasionally, until the garlic is softened but not browned, about 5 minutes.

Step 2

Sprinkle in the red pepper flakes and saute for about 1 minute.

Step 3

Add the tomatoes, salt, and pepper, oregano and thyme. Toss gently to coat and then raise the heat to medium. Simmer, stirring occasionally and adjusting the heat to maintain a lively but not too vigorous simmer, until the tomatoes have been reduced to a thick, pulpy sauce, 15 to 20 minutes.

Step 4

Sprinkle on the basil and stir to combine thoroughly.

Step 5

Toss the pasta with three-quarters of the sauce and spoon the remaining sauce over each of the servings. If you like, sprinkle with cheese like a Parmesan, Romano or Pecorino -- whatever you like.