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Bring a large pot of salted water to a boil and cook pasta until al dente. Reserve ½ cup pasta water.
Meanwhile, heat olive oil in a pan and sauté minced garlic for 30 seconds.
Add crushed tomatoes, season with salt and pepper. Simmer 15–20 minutes. Add basil near the end.
Stir in butter (if using). Add drained pasta to sauce, toss to coat, adjust with reserved pasta water if needed.
Serve hot with grated Parmesan and extra basil.