Add the linguine, whole tomatoes with their juices, sliced garlic, broth, olive oil, red pepper flakes, and salt to a large, deep skillet or pot.

Use a wooden spoon to break up the whole tomatoes into smaller pieces right in the pot.

Bring everything to a boil over high heat, then reduce to a steady simmer.

Cook for 12-15 minutes, stirring and tossing the pasta every 2-3 minutes to prevent sticking, until the pasta is al dente and the liquid has reduced to a silky sauce.

Remove from heat and stir in the torn basil leaves.

Serve immediately topped with grated Parmesan cheese and additional basil if desired.