Cook penne pasta in boiling salted water until al dente; drain and set aside.
Blanch tomatoes, peel skin, and blend into a smooth puree.
Heat olive oil in a skillet, sauté garlic paste and red chili flakes for 1 minute.
Add tomato puree and salt; simmer for 10 minutes until sauce thickens.
Toss cooked pasta and torn fresh basil into the sauce, cook for 2 minutes, and serve hot.