Boil penne pasta in salted water until al dente; drain.
Blanch and blend tomatoes into a puree.
Heat olive oil in a skillet, add garlic paste and red chili flakes; cook for 1 minute.
Pour tomato puree into skillet, add salt, and simmer for 10 minutes until sauce thickens.
Toss cooked penne and fresh basil into sauce, stir well, and serve topped with parmesan.