1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1/2 cup of the pasta water and drain the rest.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant but not browned.
3. Stir in the ketchup and red pepper flakes, if using. Cook for 2-3 minutes, allowing the flavors to meld together. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency.
4. Add the drained pasta to the skillet and toss to coat evenly with the sauce. Season with salt and pepper to taste.
5. Remove from heat and divide the pasta among serving plates. Top with grated Parmesan cheese and fresh basil leaves, if desired.

One thing I’ve learned from those early days of experimenting is that pasta water is a secret weapon for creating creamy sauces. Don’t skip on saving some—it can make all the difference in achieving the perfect texture.