Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta until al dente according to the package directions. Reserve at least 1 cup of pasta water, then drain.
Cook the garlic: Heat olive oil in a large skillet over medium heat. Add the minced garlic and cook for about 30–60 seconds, until fragrant.
Cook the tomato paste: Add the tomato paste and stir it into the garlic and olive oil. Cook for 2–3 minutes, stirring frequently, until slightly darker and fragrant.
Make the sauce: Add the tomato sauce, garlic powder, and salt. Stir well and bring to a gentle simmer. Cook for 5–8 minutes.
Add Parmesan: Stir the freshly grated Parmesan into the tomato sauce until incorporated.
Add basil: Stir in the fresh basil leaves, reserving a few for garnish if desired.
Add pasta: Add the drained pasta directly to the sauce. Toss well until every strand is coated.
Adjust the sauce: Add reserved pasta water a little at a time, tossing continuously, until the sauce reaches a smooth, glossy consistency.
Serve: Finish with extra Parmesan, fresh basil, and a small drizzle of olive oil if desired. Serve immediately.
