Herby Provencal Baked Pasta with Sopressata

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2 tablespoons extra-virgin olive oil

4 cloves garlic, thinly sliced

Pinch of crushed red pepper flakes

One 28-ounce can whole plum tomatoes, crushed by hand

One 15-ounce can whole plum tomatoes, crushed by hand

4 large sprigs fresh basil, plus 1 cup chopped fresh basil

1 cup chopped fresh flat-leaf parsley

Kosher salt and freshly ground black pepper

1 pound dried rigatoni

10 ounces frozen artichoke hearts, thawed

1 cup sliced jarred roasted red peppers

1/2 cup halved and thinly sliced sopressata

1/4 cup pitted nicoise or Kalamata olives, coarsely chopped

3 cups shredded mozzarella

1 cup grated Parmesan or ricotta salata