Bring a large pot of water with 2 teaspoons of salt to a boil over medium-high heat.
Meanwhile, add oil to a large skillet over medium heat. When oil is hot, add garlic, and sauté for 1 minute, until fragrant.
Add San Marzano crushed tomatoes (with the juices), 1 teaspoon of salt, and Italian seasoning to the skillet. Cover and simmer on low heat while you cook the pasta.
Add pasta to boiling water and cook to al dente (about 2 minutes less than the cooking time shown on the package). When pasta is finished cooking, use a heat-safe measuring cup or bowl to reserve 1/2 cup of pasta cooking water. Set reserved water aside, then drain the pasta in a colander. Do NOT rinse the penne! Set aside.
Stir 1/4 cup pasta water into the sauce to thicken it. Add more pasta water if needed, 1 tablespoon at a time, until the sauce is thick, rich, and glossy.Taste the sauce and add more salt if needed.
To julienne the basil: Stack the leaves on a cutting board, then roll them up tightly into a "cigar" shape. Turn it, so the long side is facing you. Using a sharp chef's knife, cut the basil into very thin slices. Use your fingers to loosen the "ribbons" of basil.
Garnish with parmesan cheese and basil before serving.