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Heat the olive oil in a large skillet until hot. Add the onion and garlic and saute for 3 minutes. Season with salt and pepper. Add the tomatoes and red pepper flakes and cook until they burst and cook down, about 5 minutes. Stir in the white wine and cook for 5 minutes.
Meanwhile, add the pasta to the boiling water and cook the pasta according to the directions on the box. Drain it about1 minute less than what is indicated on the box, reserving the pasta water.
Add the pasta to the tomatoes in the skillet. Toss well. Add a ladleful of the pasta water to loosen it up a bit. Stir in the peas to warm and toss for about a minute more. Stir in the cheese and basil.
Cook's Note: Lumaconi means large snails in Italian.
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