Add in the red pepper chilli flakes and cook through for about 3 minutes, swirling in the oil, checking to ensure they don't burn. The flakes should be sizzling.
Reduce heat to medium and add in the garlic and the onions. Sauté for about 5 minutes until onions are translucent and garlic is fragrant.
Add in the entire two cans of tomatoes. Stir everything together. Cover the pot for about 10 minutes to break down the tomatoes slightly.
Remove cover and using your wooden spoon or spatula, kind of chop up the tomatoes. I loved mine chunkier but you could even taste an immersion blender to the mix at the end. Stir the tomato mixture and let simmer for 30 minutes, stirring infrequently.
After 30 minutes, season to taste with salt and add the black pepper and stir again. Remove from heat and fold in the chopped basil. Allow to cool slightly then serve and enjoy!
*I say sea salt to taste because some cans of tomatoes including salt. I added 1/2 teaspoon of sea salt to my entire pot, but add based on your tomatoes and taste.* You know I usually always recommend fresh tomatoes but canned tomatoes are more traditional here. It will work with fresh tomatoes though, but you may need to cook it for about 15 minutes longer for an added depth of flavour! I would just remove the skins first.