Prepare the pasta following the instructions on the package, then drain and set it aside. While the pasta cooks, place the tomatoes with their juices in a blender or food processor. Blend briefly until the tomatoes are roughly chopped, leaving a slightly chunky texture.

In a large skillet, warm the oil over medium-high heat. Add the garlic, red pepper flakes, and parsley, stirring frequently for about 5 minutes or until the garlic begins to turn golden and fragrant. Pour in the chopped tomatoes and stir in the tomato paste. Increase the heat until the mixture begins to boil, then lower it to a gentle simmer. Cover and cook for approximately 10 minutes, stirring occasionally, until the sauce slightly thickens.

Add the drained pasta and half of the Parmesan cheese to the skillet. Gently toss everything together, allowing the pasta to be thoroughly coated in the sauce. Cook for an additional 3 minutes, stirring carefully. Once well mixed, sprinkle the remaining Parmesan on top before serving.