1 (28-ounce) can pelati tomatoes*
2 tablespoons extra-virgin olive oil, plus more for serving
1/3 red onion, medium diced
3 cloves garlic, sliced into chunks
Pinch red pepper flakes, optional
2 handful fresh basil, torn, plus more for serving
Salt and freshly ground black pepper
1 pound spaghetti, for serving
Freshly grated Parmesan cheese, for serving
If you like a more country feel, you can wait and break them up in the pan later with a wooden spoon. If you did not process the tomatoes, use a wooden spoon to break them into pieces while they cook.
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