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In a large deep pot on medium-high heat add olive oil, garlic, red chili peppers, shallots, crushed red pepper, oregano, and thyme. Sautè for 2-3 minutes or until fragrant.
Add cherry tomatoes, tomato sauce, and salt. Reduce heat to medium. Cover and let simmer for 20-25 minutes or until reduced by ⅓rd. Be sure to stir occasionally.
While the sauce is simmering, cook the spaghetti al-dente according to package instructions. You want the spaghetti to be very al-dente (see note) Reserve 1 cup pasta water, drain the rest and set aside.
With an immersion blender purèe the sauce. If you do not have an immersion blender, carefully pour the mixture into a blender and pulse a few times until the sauce is smooth.
Pour the sauce back into the pot, add cooked spaghetti. Gradually add the reserved pasta water until the pasta is just the right consistency. Garnish with fresh basil, if desired.