Heat the olive oil. Place a medium sized sauce pot over medium heat and add the olive oil.
Sautè the onion and garlic. Finely chop the onion and garlic, then add to the pot. Sautè the mixture for 2 minutes. Add the basil and the red pepper flakes.
Add the tomatoes. Place the whole tomatoes in the pot and place the lid on it. Allow the tomatoes to soften for 5-10 minutes. The tomatoes will be soft once the skin begins to split.
Mash the tomatoes. Once the tomatoes have softened, Use a potato masher to crush the tomatoes. The sauce will be chunky.
Allow the sauce to simmer. Reduce the heat to low and allow the sauce to simmer without a lid for an hour. The sauce will reduce and thicken up.
Use an emersion blender. Once the sauce has thickened, use an emersion blender to blend the sauce into a creamy texture.
Make the pasta. Heat a pot of water over high heat. Once the water is rapidly boiling, add 1 tbsp of salt and the pasta to the pot. Cooking to al dente, according to package instructions.
Serve. Serve the pasta sauce immediatly over fresh pasta and top with fresh herbs, red pepper flakes, and cheese. Mangia!