Penne all'arrabiata

Ingredients

• 75 ml (1/3 cup) olive oil
• 3 cloves garlic, smashed
• 5 ml (1 tsp) hot pepper flakes
• 1 can, 796 ml (28 oz) whole Italian tomatoes, chopped, with their juice
• 1 pinch baking soda
• Salt and freshly ground pepper, to taste
• 450 g (1 lb) pennine rigate
• 1 piece, 90 g (3 oz) Parmesan cheese
• Sprigs of fresh basil, to taste