Bright San Marzano tomatoes get crushed into a rustic, garlicky sauce, simmered with a pinch of sugar until the oil turns that deep orange-red color you want clinging to every strand of pasta. Sliced garlic and red pepper flakes bloom in olive oil for a base with real depth, and torn fresh basil folded in at the end keeps everything tasting bright and herby. Tossing the pasta directly in the skillet with a splash of starchy cooking water is what pulls the whole dish together into something glossy and restaurant-worthy, no cream or butter required. A finishing drizzle of olive oil and a scatter of vegan parmesan on top round it out nicely. It's a straightforward, weeknight-friendly plate of pasta that fits neatly into a vegan kitchen without sacrificing any of that classic pomodoro comfort.
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Bring a large pot of water to a boil over high heat. Add 1 tbsp kosher salt, then add 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 cup of pasta cooking water before draining, then drain the pasta through a colander.
While the pasta cooks, heat 1/4 cup olive oil in a large skillet over medium heat until shimmering. Add the sliced garlic and red pepper flakes and cook, stirring frequently, until the garlic is golden at the edges and fragrant, about 2–3 minutes. Watch closely — the garlic can go from golden to burnt quickly.
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