Bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package instructions until al dente. Drain the pasta and set it aside.
In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion and saut for about 2-3 minutes until it becomes translucent. Add the minced garlic and continue to saut for another 1-2 minutes until fragrant.
Pour in the crushed tomatoes, dried basil, dried oregano, and red pepper flakes. Stir to combine. Season the sauce with salt and freshly ground black pepper to taste. Allow the sauce to simmer for 10-15 minutes, stirring occasionally, to let the flavors meld and the sauce thicken.
Add the cooked and drained penne pasta to the tomato sauce. Toss everything together, ensuring the pasta is evenly coated with the sauce. Let it simmer for an additional 2-3 minutes to heat the pasta through.
Plate the penne pasta with tomato and red sauce on individual plates. If desired, sprinkle with grated Parmesan cheese and garnish with fresh basil leaves for a burst of freshness and color.
