Bring 4 cups of water and 2 tablespoons of salt to a boil in large pot over high heat.
Lower heat to medium-high, add spagetti and cook 5-6 minutes, cooking pasta el dente. Using a glass measuring cup, remove 1/4 cup of the pasta water and set it aside for later use. Strain pasta in a colander and set aside.
In large saute pan, heat olive oil and garlic slices over medium -high heat, cooking 2-3 minutes or until garlic browns slightly.
Lower heat to medium, add in red pepper flakes and half of the basil leaves. Saute for 30 seconds before adding the tomatoes. Let simmer 3-4 minutes until the sauce slightly thickens. Add in half of the cheese, stirring to combine. Remove from heat and stir in salt and pepper, adjusting to taste.
Add the pasta and reserved pasta water into sauce and gently toss until sauce completely covers pasta. Adjust heat and cook on medium-high for 2-3 minutes or until the pasta has finished cooking. Sprinkle in remaining basil and serve.
Preheat oven to 350 degrees Fahrenheit.
Prepare a lightly greased baking sheet
In large bowl, combine bread crumbs, egg, chicken, onion, cheese, parsley salt and pepper. Shape into 1-inch meatballs.
Place meatballs on baking sheet and bake 20 minutes or until done.