Place a pot over medium heat and add oil. Add onions and sauté for about 5 minutes or until onions start to get translucent. Season with salt and pepper.
Add garlic and crushed red pepper flakes and continue to sauté, about 1 to 2 minutes.
Stir in tomato paste and cook for about 2 minutes, while stirring, until paste turns a deep red color.
Add whole tomatoes and break each tomato apart with a wooden spoon. Season with salt and pepper.
Lower heat to medium-low, stir in crushed tomato and simmer for about 25 minutes.
Stir in basil and oregano and continue to simmer for 10 minutes or until the sauce comes together and thickens.
Remove from heat and cool.
Make Ahead and Freezing Instructions
One of my favorite things about this sauce is that it freezes and thaws VERY well! You just need to make sure to store it properly and you can have loads of arrabiata sauce ready to thaw and heat up in no time!
Our sauce can be made up to 1 week ahead of time. Once sauce has cooled down, transfer to an airtight container and store in the refrigerator until ready to use. To reheat, transfer sauce to a pot and simmer over medium-low heat, stirring occasionally, until heated through.
Our sauce can be frozen for up to 6 months. Once sauce has cooled down transfer to an airtight freezer container and store in the freezer until ready to use. Try finding a container that fits the sauce well with minimal space left to help avoid freezer burn from excess air in the storage container. It's also important to note that the sauce should not be stored (for the freezer) in a glass jar or container. Once frozen the sauce will expand and can shatter the glass.To thaw and reheat, transfer container of sauce to refrigerator and thaw overnight. Then transfer thawed sauce (it's okay if it's still a little frozen), to a pot and simmer over medium-low heat, stirring occasionally, until heated through.