Boil penne pasta in salted water until al dente; drain.
Heat olive oil in a pan, sauté garlic paste and red chili flakes for 1 minute.
Add tomato sauce and salt, simmering for 5 minutes.
Toss pasta and torn basil leaves into the sauce, then transfer to a baking dish.
Top with shredded mozzarella cheese and bake at 200°C for 15 minutes until cheese melts.