Add the oil, garlic, red pepper flakes, salt, and ground black pepper to a cold sauté pan and stir before cooking over medium heat for about one minute (do not let the garlic brown because it will become bitter).

Pour the can of puree (passata) over the infused oil and stir. Pour water into the can (slosh it around to mix with remaining tomato juice) and add it to the pan. Stir.

Add the sugar to cut the acidity and brighten flavors (this is NOT a food crime; real Italian immigrants began adding sugar to their sauce out of necessity when they emigrated from Italy because American tomatoes weren't very sweet or pH-balanced back in the 1880s). Stir.

Add the basil and heat until bubbling. Reduce heat and simmer sauce until thickened, stirring often for about 20-25 minutes.

Serve over your favorite pasta and enjoy!