Cook the garlic in olive oil until softened.
Pulse the garlic with the San Marzano tomatoes in a food processor.
Add the mixture back to the pot with fennel seeds, crushed red pepper flakes, red wine, salt, and pepper.
Simmer for 30 minutes.
Add cooked pasta and pasta water to thicken the sauce.
Stir in julienned fresh basil.
Serve topped with Parmesan cheese and more basil.
