Rigatoni with Chicken and Bell Peppers

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Kosher salt

12 ounces rigatoni

2 tablespoons extra-virgin olive oil, plus more for drizzling

3 cloves garlic, chopped

1 onion, sliced

2 bell peppers (1 green, 1 orange), sliced

1 28-ounce can whole peeled San Marzano tomatoes, crushed by hand

4 cups shredded rotisserie chicken (skin removed)

1/2 cup chopped fresh basil, plus more for topping

2 jarred hot cherry peppers, stemmed and chopped