Make the Pasta Dough: Mound about 2 cups of flour on a clean surface, make a well in the center, and crack in 3 large eggs along with a pinch of salt. Gradually incorporate the flour into the eggs with a fork until a shaggy dough forms, about 5 minutes. Knead for 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let rest for 30 minutes.

Roll Out the Dough: Divide your dough into four pieces. Roll each piece into thin sheets, about 1/8 inch thick, dusting lightly with flour to prevent sticking. Cut into desired pasta shape.

Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the fresh pasta and cook for 3-4 minutes until it floats to the surface and is al dente. Reserve about 1/2 cup of pasta water, then drain.

Prepare the Sauce: Heat a tablespoon of olive oil in a skillet over medium heat. Add 2-3 cloves of minced garlic and sauté for about 1 minute. Pour in your salsa and simmer for about 5 minutes.

Combine and Serve: Add cooked pasta to the skillet with the sauce. Toss gently to coat, adding reserved pasta water if necessary. Serve topped with grated Parmesan cheese, fresh basil, and crushed red pepper.