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1
in a saucepan, bring the olive oil, basil, garlic and pepper flakes to a simmer. turn down to low and let steep for at least 45 minutes or longer.
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2
de-seed the tomatoes by hand, discard the seeds, reserve the deseeded tomatoes and juice
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3
heat a skillet on medium heat, add a little olive oil then the deseeded tomatoes and juice. add salt and pepper. bring to a boil, turn down to a light simmer and let simmer for at least an hour, or until the tomatoes have mostly broken up. use a potato masher to help them along until you get a smooth consistency.
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4
add in the sugar to taste so its not too tart
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5
remove the basil and garlic from the olive oil. slowly pour in the oil into the sauce a little at a time, whisking the whole time to emulsify the oil into the tomato sauce.
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6
once the oil is mixed in, the sauce is ready though you can let it simmer for longer if to develop the flavours more.
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7
to serve the pasta...heat a skillet on med-low heat. add tomato sauce and let it reduce a bit for a few minutes. cook paste to slightly underdone (ie very al dente) and then add the pasta along with a little bit of the pasta water to the pan. mix in the pasta and a chunk of butter and cook for another 2 minutes so it soaks up the sauce
