This classic pomodoro is all about letting a handful of ingredients shine, and it does that beautifully. Garlic and red pepper flakes bloom in olive oil until fragrant, then whole San Marzano tomatoes get crushed right in the pan and simmered down into a glossy, deep red sauce with just a touch of sugar to round out the acidity. The pasta finishes cooking directly in that sauce, tossed with starchy pasta water until every strand is coated and clinging. A handful of torn basil folded in at the end brings brightness, and a drizzle of good olive oil plus a sprinkle of vegan parmesan finishes it off with the richness this dish deserves. It's simple, saucy, and satisfying — the kind of weeknight pasta you'll want in regular rotation. Naturally meat-free from start to finish, it's an easy, reliable pick for a vegetarian table.
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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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