Cook penne pasta in boiling salted water until al dente and drain.
Blanch and blend tomatoes into a smooth puree.
Heat olive oil in a skillet, add garlic paste and red chili flakes, and cook for 1 minute.
Pour tomato puree into the skillet, add salt, and simmer for 10 minutes until sauce thickens.
Add cooked penne and fresh basil leaves to the sauce, tossing to coat evenly.
Serve hot garnished with grated parmesan cheese.