1 can (28 oz.) whole, peeled tomatoes
1/4 cup olive oil
1/2 cup onion, diced
7 cloves garlic, minced
1/4 teaspoon red pepper flakes
1/2 teaspoon dried oregano
1 teaspoon kosher salt
1 sprig fresh basil
Pour tomatoes into a bowl, and crush them with your hands to release the juices.
Heat olive oil in a large pan or skillet over medium-high heat. Cook onion until softened and translucent, 8-10 minutes. During the last 1-2 minutes of cooking, add garlic and cook, stirring frequently, until fragrant.
Add tomatoes to saucepan, then stir in red pepper flakes, oregano and salt.
Lay sprig of basil on top of tomatoes, and let it wilt as sauce cooks. Simmer for 15 minutes.
Discard basil sprig, and serve over cooked pasta.