Start with a 4 quart heavy-bottomed more saucy. In a COLD pan add the olive oil, garlic, red pepper flakes, oregano, rosemary, dried basil and a pinch of salt. Slowly bring this up to a medium temperature. When the garlic is sizzling and very fragrant add the tomatoes and balsamic vinegar. Bring to a gentle boil for several minutes. Turn down heat and cook for about 10 more minutes. Taste and adjust seasonings (salt/pepper). Just before serving, stir in the fresh basil.
This will cover at least 1 lb of dried pasta and probably closer to 2 lbs depending on how much sauce you like. It freezes great as well.