Amatriciana Sauce

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1 28-ounce can whole peeled tomatoes

2 tablespoons extra-virgin olive oil, plus more for serving

1/4 pound guanciale or pancetta, diced

3 cloves garlic, chopped

1 teaspoon red pepper flakes

6 fresh basil leaves, torn

Kosher salt and freshly ground pepper

1 pound bucatini or spaghetti, cooked until al dente

1 tablespoon finely chopped fresh parsley

Grated parmigiano-reggiano or aged pecorino cheese, for serving