Bring a lightly salted pot of water to a boil. Add penne and cook for 12 to 13 minutes, stirring occasionally.
In the meantime, heat olive oil in a sauté pan over medium heat until shimmering. Add the garlic and cook for 1 to 2 minutes, or until fragrant.
Add diced tomatoes and season with salt and pepper. Lower heat and cook down for about 8 to 10 minutes, stirring occasionally.
Drain the cooked pasta, reserving 1/4 cup of the pasta water. Set aside.
Add Penzeys Tuscan Sunset seasoning and pasta water to the tomatoes. Stir to combine and cook for another 2 minutes.
Remove the sauce from heat and stir in the cooked pasta. Add fresh basil leaves if desired.
Serve hot with an optional sprinkle of grated parmesan cheese and red pepper flakes.