In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add in the garlic and red pepper flakes and cook until the garlic is tender and fragrant, about 5 minutes.
Add in the tomatoes and cook until they have released their juices and lost their shape, about 5 minutes. Add in the parsley, basil, salt and pepper and cook for an additional minute. Remove from heat and puree using an immersion blender until mostly smooth (but a little bit chunky). Toss with fresh cooked pasta.
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