1 tablespoon Olive Oil
1 medium Yellow Onion, roughly chopped
4 cloves fresh Garlic, smashed and peeled
1-1/2 teaspoons dried basil (or 3 tablespoons fresh basil sliced thin)
2 tablespoons Dry Sherry Wine
5 tablespoons Hot Pepper Tomato Paste (I use Delallo)
1 cup Water (or more for more of a pasta sauce)
1/2 teaspoon Kosher Salt
1/2 teaspoon Sugar
1/4 teaspoon Black Pepper
1/4 teaspoon Chili Flakes (optional)