This classic pasta pomodoro leans on a bright, garlicky tomato sauce simmered until glossy and slightly thickened, then tossed straight into the skillet with al dente spaghetti and a splash of starchy pasta water for that silky, clinging finish. Torn basil adds a fresh, peppery lift, while nutritional yeast stirred in at the end brings a savory, cheese-like depth without any actual cheese involved. Red pepper flakes give it a gentle kick, and a final drizzle of good olive oil ties the whole dish together with richness. It's a fast, weeknight-friendly plate that still feels like something you'd order at a trattoria. Every component here is plant-based and straightforward, making this a naturally easy fit for a vegetarian table. Simple pantry ingredients, big flavor payoff — this one's a keeper.
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Bring a large pot of generously salted water to a boil. Add the spaghetti and cook according to package directions until al dente — tender with a slight resistance at the center, about 8–10 minutes. Before draining, scoop out 1 cup of pasta cooking water and set it aside. Drain the pasta.
While the pasta cooks, heat 3 tbsp olive oil in a large skillet over medium heat until shimmering. Add the garlic and red pepper flakes and cook, stirring frequently, until the garlic is fragrant and just turning golden at the edges, about 2 minutes. Watch closely — garlic can brown quickly.
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