Heat olive oil in a 3 quart saucepan over medium heat until shimmering.
Add garlic and saute for 1 - 2 minutes or until fragrant and golden.
Pour in the crushed tomatoes and mix with the garlic. Add sugar, Italian seasoning, pepper flakes, basil and salt. Stir to combine. Continue cooking over medium heat for 8 minutes, stirring occasionally. Remove pan from heat.
Stir in additional salt and pepper to taste. Use immediately, freeze or refrigerate covered up to 3 days.
For more heat, increase pepper flakes to 1/4 teaspoon.