Heat oil in a medium-sized saucepan over medium heat. Once shimmering, add onion and cook until translucent (about 5 minutes).
¼ cup extra virgin olive oil, 1 cup finely chopped yellow onion
Add garlic and crushed red pepper and cook until garlic is fragrant (about 30 seconds).
1-2 teaspoons crushed red pepper, 2 Tablespoons minced garlic
Add tomatoes, salt, and pepper. Break the tomatoes with a spoon or spatula and bring to a simmer.
28 oz whole peeled tomatoes, ½ teaspoon fine sea salt, ¼ teaspoon freshly cracked pepper
Reduce heat to low and allow sauce to simmer, uncovered, for about 30 minutes, stirring occasionally. Cook until slightly thickened. If serving with pasta, begin preparing pasta according to package instructions after about 15 minutes of simmering.
Add torn basil leaves and stir well. Taste-test and add more salt, pepper, and crushed red pepper as needed.
10 large basil leaves
Serve immediately over warm pasta topped with parmesan cheese (if desired) or allow to cool and store for up to 5 days in an airtight container in the refrigerator.
8 oz pasta, Grated parmesan cheese
Notes
Crushed red pepper
This is a HOT pasta sauce. For something more mild, reduce crushed the amount red pepper (it’s always easier to add more heat later). I recommend starting with 1 teaspoon, which is plenty hot enough for my family, then add more as desired.
To serve with pasta
This sauce makes enough for about 8 oz of pasta. You can serve over plated pasta OR add the cooked pasta to the saucepan with the sauce along with a splash of the pasta water. Toss everything together over low heat until sauce clings to the pasta.