Bring a large pot of salted water to boil. Add some olive oil and cook the spaghetti al dente. Set aside 1 cup of the pasta water before you drain the pasta. In the meantime, continue to prepare the sauce.
Warm the olive oil in a large skillet on low heat.
Add the garlic and red crushed peppers and cook until the garlic starts to soften and turn yellow-light brown in color. Stir frequently and be sure not to over cook the garlic. This may take 8-10 minutes.
Add the pasta and 1/4 cup reserved pasta water into the skillet and toss with the garlic infused olive oil until well combined.
Add the minced Italian parsley and basil. Season with salt and pepper to taste. If you feel the pasta is to dry, feel free to add a little more of the reserved pasta water.
(optional) Add the vegan parmesan cheese and toss to combine.
Serve warm or hot!
Notes
For a gluten-free option, use your favorite gluten-free pasta or spaghetti squash.