Combine 2 cups of all-purpose flour and a pinch of salt in a mixing bowl. Create a well in the center and add 2 eggs and 1 tablespoon of olive oil. Mix gently with a fork.

Knead the dough on a floured surface for 8-10 minutes until smooth and elastic.

Wrap the dough in plastic wrap or cover with a kitchen towel and let it rest for at least 30 minutes.

After resting, divide the dough into four parts and roll out one portion into a thin sheet, dusting with flour as needed.

Bring a large pot of salted water to a boil. Cook the pasta for 2-4 minutes until tender and firm to the bite. Drain and reserve a bit of the cooking water.

In a skillet, heat 2 tablespoons of olive oil and sauté 2 minced garlic cloves for 1 minute. Add 4-5 cups of diced tomatoes and season with salt and pepper. Cook for 10-15 minutes until the sauce forms.

Combine the drained pasta with the sauce, adding reserved water if needed, and toss in fresh basil leaves.

Serve hot, optionally topped with grated Parmesan cheese.