In a large mixing bowl, combine 2 cups of all-purpose flour with 3 large eggs. Using a fork, whisk the eggs while gradually incorporating the flour until it forms a shaggy dough. Knead the dough on a floured surface for about 8-10 minutes until it becomes smooth and elastic. Wrap the dough in plastic wrap and let it rest for at least 30 minutes at room temperature.

After resting, divide the pasta dough into four equal pieces to make it easier to work with. Using a rolling pin or a pasta machine, roll each piece into thin sheets, about 1/16 inch thick. Dust with flour to prevent sticking, and cut into your desired pasta shape, such as fettuccine or tagliatelle. Set the freshly cut pasta aside.

In a large skillet, heat ¼ cup of olive oil over medium heat. Add 3 minced garlic cloves and sauté for about 1-2 minutes until fragrant but not browned. Pour in a 28-ounce can of crushed San Marzano tomatoes, stirring well to combine. Season with salt and freshly ground black pepper to taste, and let the sauce simmer for 10 minutes.

Bring a large pot of salted water to a rolling boil. Add the freshly made pasta and cook for 2-3 minutes until al dente. Once cooked, reserve a cup of the starchy pasta water, then drain the pasta and add it directly to the skillet with your simmering tomato basil sauce.

Gently toss the pasta with the sauce over low heat, adding a splash of reserved pasta water as needed to achieve your desired sauce consistency. Stir in about 1 cup of torn fresh basil, and serve hot, garnished with grated Parmesan cheese and a sprinkle of crushed red pepper flakes if desired.