Cook the diced bacon in a saucepan until crisp, about 5 minutes. Drain all but two tablespoons of the fat from the pan.
Add the onions and cook about 5 minutes. Add the garlic and chilli flakes; cook 30 seconds. Add the tinned tomatoes, undrained, and cook 10 minutes, breaking up the tomatoes.
Meanwhile, cook the linguine in boiling salted water until al dente. Drain.
Stir the basil into the sauce and toss with the pasta. Serve with Parmesan cheese.