Bring a large pot of salted water to a boil. Add the gluten-free spaghetti and cook according to package instructions until al dente. Drain and set aside.

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.

Add the diced fresh tomatoes (or crushed tomatoes) to the skillet. Stir well and let it simmer for about 10 minutes, allowing the sauce to thicken slightly.

Stir in the chopped fresh basil and season with salt, black pepper, and red pepper flakes (if using) to taste.

Add the drained gluten-free spaghetti to the skillet with the marinara sauce. Toss gently to combine, ensuring the pasta is well coated with the sauce.

Divide the spaghetti into bowls. Garnish with additional fresh basil and grated Parmesan cheese. Serve immediately and enjoy!