Heat oil in a large sauté pan over medium heat. Add crushed red pepper flakes and garlic and sauté for 1 minute, or until garlic is fragrant. Add the cherry tomatoes and cook, stirring or tossing occasionally, until they're soft and blistered, but still hold their shape, about 10 minutes depending on the size of your tomatoes. Add in the white wine, and allow to reduce. Add the lemon juice, lemon zest, salt, and pepper to taste and simmer for a couple of minutes. Add the basil. Transfer the sauce into a bowl and set aside. (if you are making the sauce ahead and will not be using soon, don't add the basil until you are serving)