Boil penne pasta in salted water until al dente; drain.
Heat olive oil in a skillet, sauté garlic paste for 30 seconds, then pour in tomato sauce and salt.
Simmer sauce for 5 minutes, then fold in cooked pasta and torn fresh basil leaves.
Transfer pasta into a baking dish, top with shredded mozzarella cheese, and bake at 200°C for 12 minutes until bubbly.