Bring a large pot of salted water to a boil, then add your pasta and cook until just al dente, about 8-10 minutes. Drain and set aside, reserving a splash of pasta water.
While the pasta cooks, heat the olive oil in a large skillet over medium heat until it shimmers and begins to gently bubble.
Add the minced garlic to the skillet and cook for about 30 seconds, stirring constantly. The garlic should become fragrant and slightly golden, filling the kitchen with a warm, pungent aroma.
3 cloves garlic
Sprinkle in the red pepper flakes and cook for another 10-15 seconds, allowing them to crackle and release their fiery aroma, infusing the oil with spice.
3 cloves garlic
Pour in the fire-roasted tomatoes, stirring well to combine everything. Let the sauce simmer gently for about 10 minutes, stirring occasionally, until it thickens slightly and deepens in color. If the sauce thickens too much, stir in a splash of reserved pasta water to loosen it up.
3 cloves garlic
Season the sauce with a pinch of salt and, if desired, a small splash of vegan cream or coconut milk for added richness. Taste and adjust the heat and seasoning as needed.
3 cloves garlic
Add the cooked pasta to the skillet with the sauce, tossing gently with a wooden spoon until each strand is coated with the fiery, smoky sauce. If the sauce feels too thick, add a little more reserved pasta water to help it cling to the pasta.
3 cloves garlic
Stir in the fresh basil just before plating, allowing its bright aroma and peppery flavor to mingle with the spicy tomato sauce.
3 cloves garlic
Serve the vibrant arrabbiata hot, garnished with an extra drizzle of olive oil and a few basil leaves for a perfect, fiery finish. Enjoy immediately!
