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Mince the garlic. Heat the olive oil in a deep skillet over low heat, then add the garlic.
Cook, stirring often, keeping the temperature very low. Cook for 15-20 minutes, being careful to not burn the garlic.
Bring a large pot of water to a boil. Salt generously.
Stir in the butter until melted, then add the crushed tomatoes. Season with salt and pepper, then cook on medium-low heat for about 10 minutes to let the flavors meld together.
When the water is boiling, add the spaghetti noodles and cook until al dente. Drain.
Once the sauce has been cooking for 10 minutes, stir in the basil. Add the drained noodles and toss to coat the pasta.
Serve topped with parmesan cheese.