Bring salted water to a rolling boil in a large pot and cook spaghetti until al dente according to package instructions.
While pasta cooks, score the bottom of tomatoes with an X and briefly blanch in boiling water, then peel and roughly chop.
Mince garlic finely. Heat olive oil in a large saucepan over medium heat.
Add minced garlic and red chili flakes to the oil and sauté briefly until fragrant, about 30 seconds, being careful not to burn.
Add anchovy fillets to the pan and stir for 1-2 minutes, allowing them to break down and dissolve into the oil.
Add chopped tomatoes to the pan and stir well. Simmer over medium-low heat for 8-10 minutes until tomatoes break down into a sauce.
Taste the sauce and adjust seasoning with sea salt, black pepper, and additional chili flakes if desired.
Drain the cooked pasta, reserving 120ml of pasta water. Add pasta to the tomato-anchovy sauce.
Toss the pasta with the sauce over medium heat for 1-2 minutes, adding reserved pasta water as needed to achieve a silky consistency. Do not overcook.
Tear fresh basil leaves by hand and fold gently into the pasta off the heat.
Divide pasta between two bowls. Grate fresh Parmesan cheese over each serving and finish with a light sprinkle of black pepper.
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