1. Bring a large pot of salted water to a boil. Add your pasta and cook according to package instructions until al dente, usually around 8-10 minutes. Reserve 1/2 cup of pasta cooking water before draining.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the sliced garlic and red pepper flakes. Sauté gently for about 2 minutes, or until the garlic is golden and fragrant—be careful not to burn it! I learned this the hard way one afternoon when Mama Lou’s kitchen filled with smoke, and Ouma and I had to fan the air out with a tea towel.
3. Add the canned diced tomatoes and their juices to the skillet. Stir and bring to a simmer. Let it cook for about 5 minutes, allowing the sauce to thicken slightly.
4. If you’re adding cooked chicken or mushrooms, stir them into the sauce now, letting everything warm through.
5. Add the drained pasta to the skillet and toss everything together, adding reserved pasta water a little at a time to loosen the sauce and help it cling to the noodles.
6. Turn off the heat and stir in the grated Parmesan and fresh basil leaves. Season with salt and freshly ground black pepper to taste.
7. Serve immediately with extra Parmesan on the side. Mama Lou always said, “Never be shy with the cheese—it’s the crown jewel of any pasta!”

One tip from my own kitchen: don’t rush the garlic step. That’s where the magic begins, and the aroma will transport you straight to those warm afternoons spent with family, sharing stories while the sauce simmers gently on the stove.