Garlic sizzled in olive oil until golden and fragrant sets the stage for this sauce, with crushed San Marzano tomatoes simmered low and slow until they break down into something rich, glossy, and deeply flavorful. A touch of sugar rounds out the acidity, while red pepper flakes add a gentle warmth that builds in the background. The spaghetti gets tossed right in the pan with a splash of starchy pasta water, so every strand ends up coated in that thickened, clinging sauce rather than just topped with it. A shower of torn fresh basil and a final drizzle of good olive oil at the end brings brightness and shine to the finished bowl. It's a straightforward, pantry-friendly classic that comes together in under 30 minutes and fits easily into a vegan weeknight rotation.
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Bring a large pot of water to a boil over high heat. Add the kosher salt, then the spaghetti, and cook, stirring occasionally, until al dente — tender with a slight resistance at the center, about 1–2 minutes less than the package directions. Reserve 1/2 cup of the pasta cooking water before draining. Drain the spaghetti through a colander and set aside.
While the pasta water heats, pour the canned tomatoes into a large bowl and crush them by hand, breaking them into rough, uneven pieces. Set aside.
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