A deeply savory tomato sauce comes together with garlic-infused oil, sweet softened scallion greens, and a good hit of oregano, basil, and red pepper flakes for warmth. Tomato paste gets cooked down until it darkens and turns glossy before crushed tomatoes go in, simmering low and slow until the sauce thickens into something rich and full-bodied. Twirled around tender spaghetti and finished with a splash of starchy pasta water, every strand ends up coated in that deep, hearty sauce. A shower of fresh parsley on top adds brightness and color right before serving. It's a cozy, comforting bowl of pasta that fits neatly into a vegan dinner rotation, no fuss required.
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Bring a large pot of generously salted water to a boil over high heat.
Heat the garlic-infused oil in a large skillet over medium heat until shimmering. Add the scallion greens and cook, stirring occasionally, until softened and fragrant, about 2 minutes.
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