Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package directions until al dente, usually 8-12 minutes depending on your shape. Reserve one cup of pasta water before draining, setting it aside for sauce consistency later.

While water heats, warm olive oil in a large skillet over medium heat. Add minced garlic and sauté for exactly 60 seconds, stirring constantly until fragrant but not browned. Burnt garlic tastes bitter and ruins the entire quick tomato pasta experience.

Pour crushed tomatoes directly into the skillet with garlic. Stir in dried basil, oregano, red pepper flakes, salt, black pepper, and sugar. Bring to a gentle simmer and reduce heat to medium-low, allowing the sauce to bubble softly for 8-10 minutes.

Taste the sauce and adjust seasonings as needed—you might want more salt or another pinch of sugar depending on your tomato can's acidity level. This quick pasta sauce should taste balanced and slightly complex. Add a splash of reserved pasta water if it seems too thick.

Remove from heat and stir in butter until melted and incorporated throughout. Add fresh chopped basil and gently fold through the sauce. The weeknight tomato pasta recipe reaches its final form now, with the butter creating glossy richness and fresh herbs brightening every element.

Add drained pasta directly to the skillet and toss thoroughly, coating every strand with sauce. If needed, add more pasta water one tablespoon at a time until you achieve your desired consistency—some people prefer it saucier, others like it drier.

Divide among bowls and top each serving with grated Parmesan cheese. Serve immediately while steam rises and flavors are at their peak. This easy pasta dinner tastes best enjoyed hot with crusty bread on the side.