How to make it
Blanch tomatoes and shock in ice water. Remove skin and discard. Deseed the tomatoes and strain the liquid from the seeds. Discard the seeds. In a heavy bottom pan, add the fresh tomatoes. Add canned tomatoes and the sea salt. Cook over low heat. Using a potato masher, break up the tomatoes and continue cooking. Repeat. Continue cooking and reduce by ¼, about 1 ½ hours.
As the tomatoes cook, add garlic, chili flakes and oil to a small pot. Cook the garlic over medium heat until lightly browned. Remove from heat and add basil. Allow the four basil leaves to steep for 15 minutes. Strain the oil into the tomato sauce base. Immediately cool and reserve.
Upon cooking pasta, place sauce in a sauté pan, bring to a simmer, then add al dente pasta to the sauce and cook all together for one minute. Add grated parmigiano and chiffonade basil, toss well and serve.