My Tomato Sauce w/Pasta

My Tomato Sauce

4 tablespoons good quality extra virgin olive oil
5 garlic cloves, peeled smoothed into a paste using kosher salt, and the edge of a knife
One 28-ounce can whole San Marzano tomatoes, crushed with your hands
1 small yellow onion finely diced
Red pepper flakes
Kosher salt and freshly ground pepper

heat olive oil in a pot, add finely diced onions and cooked down until tranlucent. Add the garlic, stir for a min or so then add the can of tomatoes. Once the tomatoes come to a boil, add red pepper flakes, salt/pepper to taste. I do not add basil to my sauce, if I want basil I rip the basil and serve it over the spagehtti for a fresher flavor. For a deep ragu, add beef/pork shank, a heavy splash of a deep bodied wine, cover and let sauce cook down for 45 min

Boil pasta till aldente, drain and toss together in sauce pan. Serve and top with fresh grated parmasean if desired.